Dice the onions, slice the garlic and cook in a saucepan on a medium heat with 1/2 tbsp of the olive oil until they are soft and translucent.

Add the tinned tomatoes, oregano and season well with plenty of salt and pepper.

Allow to simmer on a low heat until you are ready to put the dish together (preferably for around an hour).

Preheat the oven to 180C (350F).

Slice the aubergines into rounds about 1/2 cm thick and arrange in a layer on a baking sheet.

Brush each slice with olive oil and season well with salt and pepper.

Bake in the oven for around 6-8 minutes.

Remove from the oven, flip each slice over, brush with oil and season again.

Cook for around another 6 minutes until softened and browning.

As you complete the aubergine cooking, arrange the cooked pieces in layers on a plate with kitchen towel in-between to soak up any excess oil.

Grate the parmesan and mix half of it into the ricotta. Slice the mozzarella balls into thin slices.

Start with a layer of tomato sauce, all over the bottom of a large over proof dish.

Then arrange some of the cooked aubergine slices in a layer on top.

Add a layer of the Parmesan ricotta mixture on top of the aubergine and cover with more tomato sauce.

Add another layer of aubergine slices and then a layer of mozzarella slices.

Repeat the last four steps one more time each so that you end up with mozzarella on top again.

Sprinkle the remaining Parmesan on top of the dish and cook in the oven for 30-40 minutes until the cheese is browned and bubbling.