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Lay aubergine slices on paper towel and salt them. Leave for 10 minutes.
Dab away water and place on tray with baking paper.
Sprinkle over oregano, garlic powder, pepper and olive oil.
Place into preheated 200°C oven for 20 minutes, turning them over halfway.
Set a large saucepan to medium to high heat and add olive oil followed by garlic.
Simmer garlic for 2 minutes before adding tomato halves, oregano, salt and pepper.
Mix and cover for 7 minutes.
Break up tomatoes with a spoon and add cannellini beans and tomato paste. Take off heat.
Spread ⅓ tomato base in a 30cm by 25cm baking dish.
Top with a few spoonfuls tomato sauce, basil leaves, grated cheese, ⅓ torn mozzarella and pepper.
Top with a layer of aubergine slices.
Continue layering until you have 3 layers.
Top with cheese, breadcrumbs, salt and pepper.
Bake for 30 minutes at 190°C until cooked through and bubbling.
Rest for 5 minutes before serving.