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Preheat the oven to 200°C (fan) and line a tray with parchment
Lay out the aubergine, drizzle with olive oil, season with salt, pepper and herbes de Provence
Roast for 25 mins, then add a little more oil and return for 10 mins until soft and golden
Heat olive oil in a pan, add the garlic and parsley stems and cook for 1–2 mins
Stir in the tomato purée, then add the chopped tomatoes and ¾ tin water
Season with salt, pepper and sugar, cover slightly ajar and simmer for 10 mins until thickened
Stir through the Grana Padano and basil
Spoon a third of the sauce into a 9-inch baking dish, add the beans, dot over half the goat's cheese, then layer half the aubergine
Add more sauce and a little Grana Padano
Top with remaining aubergine, scatter over the mozzarella, finish with the remaining Grana Padano and a drizzle of olive oil
Bake for 30–35 mins until golden and bubbling
Serve straight away or at room temperature