Start this recipe by frying the aubergine slices in a hot pan with the oil for a few minutes on each side. When ready, pop them into the oven to continue cooking for 10-15 minutes. When ready, remove the aubergine slices from the oven and allow to cool. Grease a large ovenproof dish or individuals dishes with a little oil and spoon a little of the pasta sauce in the bottom. Cover with a layer of the sliced aubergine, cover with more pasta sauce and then sprinkle with a little of the grated Parmesan. Tear up the mozzarella and lay a few pieces on top, followed by a few fresh basil leaves. Repeat this process 3 times, but do not put any mozzarella or basil leaves on the top layer. Instead cover the top with a layer of grated Parmesan mixed with breadcrumbs. Bake in a hot oven at 200`c for 30-40 minutes or until golden and bubbling. Allow to sit for 3 minutes before serving the parmigiana dressed with the rocket and basil leaves on top.