Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.

Cut the center of the aubergines in a crosshatch pattern and place on prepared tray cut side up. Season with salt and pepper and drizzle over oil. Roast for 25 minutes until tender.

Place tomatoes in medium saucepan over medium heat and bring to a simmer. Season with salt and pepper and cook, stirring occasionally, for 15 minutes until reduced and thickened.

While the aubergines are cooking, spread out the torn bread on a baking tray and bake for 5 minutes until lightly golden. Set aside.

Spread each aubergine with pesto, followed by tomato sauce, ricotta and mozzarella. Scatter over torn bread and return to the oven to bake for 5 minutes, or until golden and the cheese has melted. Serve with extra black pepper and top with fresh basil leaves.