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Start heating your oven to 200°C. While it's warming up, cut your aubergines in half.
Using a small, sharp knife, roughly trace a border around the edges of the aubergines. Score the flesh within that border to make it easier to scoop out.
Sprinkle salt on your aubergine shells and put them to the side, or garnish them with olive oil, salt and pepper, and put them in the oven for 10 minutes.
Dice up the aubergine flesh, and cook in a small pan for 4-5 minutes with some oil, salt, pepper, garlic granules, and a little oregano.
Once the diced aubergine has softened, add your ragù to the pan and keep the heat on low for 2 minutes while you stir it through.
Scoop the aubergine and ragù mixture into your aubergine shells. Pour on enough passata to cover the filling.
Slice your ball of mozzarella into fairly thick rounds and layer it on top of the passata.
Drizzle with olive oil and crack on some black pepper.
Pop your aubergine halves into a small lasagna dish and cook uncovered for approximately 25 minutes.
Carefully move your stuffed aubergine to a plate to cool for 5-10 minutes before serving.