Heat 2 tablespoon of oil in a large, heavy-based saucepan over low-medium heat. Add the onion and garlic, saute until softened. Add the tomatoes, tomato paste and herbs, and stir to combine. Gently simmer for 15-20 minutes, until thickened slightly and flavors have developed. Season with salt and pepper.

Preheat the oven to 180°C (360°F). Lightly grease a deep 23-cm ovenproof dish

Heat a large frying pan over medium-high heat. Cook the eggplant sliced for 1-2 minutes on each side, until golden brown.

Spread a thin layer of sauce in the base of the prepared dish. Cover with the layer of the cooked eggplant and a sprinkling of mozzarella and grated parmesan followed by a layer of sauce. Continue the layers, finishing with the sauce.

Scatter with mozzarella and cook for 35-40 minutes, until the top is golden-brown.