Step 1

Cut eggplants lengthways into 4mm-thick slices. Layer slices in a large colander, sprinkling a little salt between each layer. Leave for 20 minutes, then rinse briefly under cold water and pat dry.

Step 2

Preheat a barbecue to medium-high. Brush the eggplant slices sparingly with oil on both sides. Cook on the barbecue, in batches, for 2-3 minutes each side, then remove to a plate. (You can also chargrill or fry the slices, however you will need more oil for frying, and the slices will need to be drained on paper towels).

Step 3

Preheat the oven to 220°C. Line a 20cm round springform pan tightly with foil, then line base and sides with greased baking paper and set aside.

Step 4

Combine the chopped oregano, parmesan and mozzarella in a bowl. Place a single layer of eggplant slices over the base of the pan. Sprinkle with a little of the parmesan and the mozzarella mixture.

Step 5

Continue layering with the remaining eggplant and cheeses, pressing down very lightly on each layer, leaving the top layer of eggplant plain. Sit the pan on a baking tray and bake for 20-25 minutes until cooked through and the cheese is melted. Leave to cool in the pan to room temperature. Carefully invert onto a serving plate. Garnish with oregano, then slice with a serrated knife.