For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil, tomatoes, garlic and dried oregano. Simmer for 3-4 minutes, or until the tomatoes have just started to break down. Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm.
Mix the Parmesan with the breadcrumbs. Coat the aubergine and mozzarella in flour, dip in the beaten egg and roll in the breadcrumbs.
Heat the vegetable oil in a large frying pan, once hot add the aubergine and mozzarella in batches and fry on each side for 2-3 minutes until crisp.
Place the aubergine and mozzarella on to plates and spoon the sauce over.