Heat the oven to 180C/fan 160C/gas 4.
Heat 2 tbsp oil in a pan, add the garlic and
gently sizzle for 2 minutes. Add the tomatoes
and cinnamon and simmer for 15 minutes
until thickened. Stir in the basil and season.
Slice the aubergines lengthways about
1/2cm thick. Brush both sides with oil, season
and griddle (chargrill), turning a few times
until completely tender (you could also do
this in a non-stick frying pan). It’s important
to get the aubergine as tender as possible,
so give it time.
Remove the cinnamon stick and put a few
spoonfuls of the sauce in the bottom of an
ovenproof dish. Cover with the aubergine
and mozzarella then repeat, ending with a
thin layer of sauce (you’ll have roughly 3-4
layers). Sprinkle with Parmesan and bake for
30-40 minutes until bubbling and golden.