Preheat oven to 180°C/356°F.
Slice up your aubergines. Salt the slices and leave for 15 minutes. This will draw out the moisture.
Dab with tissue. Coat the aubergine slices in flour.
Add some more oil to a pan and add the diced onions. Add parsley stalks, capers, red wine vinegar and Kalamata olives. Stir everything together and once the vinegar has dissolved, add tins of tomatoes. Break them up and bubble on a high heat until you have a very thick sauce.
Get a baking dish. Spoon in a layer of your sauce. Top with a layer of aubergines. Add a layer of sliced mozzarella, followed by a layer of grated parmesan and then top with another layer of your tomato sauce. Top this with a final layer of aubergine. Add mozzarella and Parmesan on top. Drizzle over some olive oil and season with pepper.
Place dish in to the oven for 35 minutes until golden and bubbling.