Preheat the oven to 200°C/fan180°C/gas 6. Slice the aubergines lengthways into 1cm slices and brush with olive oil. Heat a griddle pan over a high heat and cook the aubergine in batches for 2-3 minutes, turning once, until tender.
Spread 1 side of the cooked aubergine slices with 2 tbsp sun-dried tomato pesto, then layer them up into 3 layers in a lightly greased ovenproof dish with mozzarella and the jar of chilli and tomato sauce.
Mix together fresh breadcrumbs and Parmesan, then sprinkle over the top. Bake for 20-25 minutes until bubbling and golden. Serve with a green salad.