Preheat oven to 180C.

Slice the eggplant lengthways, approximately 1 centimetre thick and drizzle with Verjuice.

Combine the sourdough bread crumbs, oregano, half of the parmesan and freshly ground black pepper into a shallow bowl. Place flour and the beaten eggs into two separate shallow bowls.

Dip the eggplant slices one at a time into the flour and then into the beaten egg before coating with the breadcrumb mix. Shake off any excess and place to one side.

Heat the Extra Virgin Olive Oil in a large fry pan over a gentle heat and fry the eggplant in small batches until golden brown. Place on kitchen paper to drain and allow to cool.

Spread one cup of Tomato & Basil Sugo over the base of a large deep baking dish (20cm x 15cm x 5cm). Place a layer of eggplant slices on top and scatter with some fresh basil leaves, some of the grated parmesan, and some torn buffalo mozzarella. Continue layering until all the eggplant is used and finish with a final scatter of basil, parmesan, torn buffalo mozzarella and a drizzle of Extra Virgin Olive Oil.

Cover with foil and place in the oven on a baking sheet for about 15 minutes or until the eggplant is tender.

Increase oven temperature to 220C. Remove the foil from the dish and bake, uncovered for another 5 minutes or until bubbling and golden.

Leave to rest for 30 minutes so that it holds its shape when carved. Serve with fresh basil and a drizzle of Extra Virgin Olive Oil.