Preheat your oven to 200°C. Place the eggplant slices in a single layer on two baking trays. Drizzle with 2 tbs olive oil, season, and scatter over the oregano. Roast for 35–40 minutes, until the eggplant is tender and cooked through.
Meanwhile, to make the sauce, heat the remaining 2 tbs of olive oil saucepan over a medium. Cook the garlic and basil stalks for 1 minute until fragrant, then pour in the red wine. Increase heat to high and bring to the boil, cook for 2-3 minutes until slightly reduced then add the tomatoes. Bring to the boil, season and reduce heat to medium-low and cook for 10 minutes, until slightly thickened. Stir in three quarters of the basil leaves, tearing up any large ones, then set aside. Squish the tomatoes with the back of a spoon.
To make the béchamel, melt the butter in a large saucepan over a medium heat. Stir in the flour and cook, stirring, for 2-3 minutes until you have a thick paste. Gradually add the milk, whisking continuously until smooth. Reduce heat to low and cook for 10 minutes, whisking occasionally, until you have a thick and creamy béchamel. Add three quarters of the parmesan, season.
Once everything is ready, grease a 2.6L oven proof dish, spoon in one third each of the roasted aubergines and tomato sauce, then cover with a layer of pasta, a third of the béchamel, then another layer of pasta. Repeat these layers twice more. Once you have spread over the last layer of béchamel, scatter over the remaining parmesan and dot over the mozzarella. Scatter with the basil leaves and pop in the oven for 40–45 minutes, until bubbling, golden and cooked through. Let it rest for 15 minutes, then serve with a salad.
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