Preheat the oven to 220°C

Place the aubergine on a tray and place in the oven until the tops are browning.

In the mean time, make the tomato sauce. Place the tin tomatoes in a pan and break them up using a wooden spoon (you can also squash them in you hand before placing them in the pan). Add the balsamic vinegar, oregano and salt and pepper to taste. Cook for about 15 minutes or until the sauce has thickened up a bit, so that when placed on the aubergines it will not run off.

Once the aubergines have browned, place some tomato sauce on top of each aubergine followed by some mozzarella and parmesan cheese.

Place in the oven and cook until the cheese is looking lovely and golden browned. Remove, and allow to cool a bit before placing some basil leaves on top and then serve warm.