Method

• 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.
• 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).
• 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.
• 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.

• 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.