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Preheat the oven to 180°C fan/200°C/ gas 6. Cut the tops off the aubergines and slice them lengthways in half, then cut each half lengthways into long quarters. Place the slices in a large roasting tin in a single layer, add a generous scattering of sea salt and drizzle with the olive oil. Mix well with your hands to evenly coat the slices in the oil and salt, then pop into the oven and roast for 40 minutes.
Meanwhile, whisk together the extra virgin olive oil, lemon zest and juice, flat leaf parsley and chilli. Season to taste with sea salt, then tip a few tablespoons of the dressing over the torn mozzarella while the aubergines are cooking.
As soon as the aubergines are cooked, tip the remaining dressing over them and turn them over gently until thoroughly coated. Allow them to sit in the dressing for 5 minutes, then tip over the marinated mozzarella and serve warm.