Preheat the oven to 180°C.
Brush aubergine slices with oil and season.
Chargrill aubergine slices for 3 minutes per side until soft and leave to cool.
Mix chopped parsley, garlic, lemon zest, and rosemary to make gremolata.
Slice mozzarella into 1cm pieces.
Layer aubergine and mozzarella on a baking sheet with gremolata between layers.
Bake stacks for 15 minutes until cheese melts.
Sauté shallot, chilli, and garlic in oil for 5 minutes.
Add tomatoes, sugar, and seasoning, then simmer for 10 minutes.
Stir in basil and cool the sauce.
Purée the sauce in a food processor, reheat, and serve alongside stacks.