Start this recipe by grilling the seasoned aubergine slices on both sides until soft in a pan and put aside. Take a 25cm square oven dish and grease with a little oil. Cover the bottom with a layer of aubergine slices, followed by a layer of mozzarella slices. Spoon over a little tomato sauce, followed by the sliced tomatoes. Ext, cover with a layer of basil leaves. Spoon over half of the grated Parmesan and top with another layer of aubergines and mozzarella. Spoon over the remaining tomato sauce. Next, cut the dry bread slices into small squares and place into a bowl. Toss in a tablespoon of olive oil , the remaining grated Parmesan and a tsp dried mixed Italian herbs. Mix together well to coat the croutons, then spoon them over the Parmegiana. Bake in the oven at 200`x for about 10 minutes or until the croutons are golden brown and crispy. Allow to sit for 5 minutes before serving with a few salad leaves dressed on top.