Wash the aubergine, cut into slices and salt a little. Leave to stand for 15 minutes. Wash and halve the tomatoes, remove the stalk and seeds. Cut the flesh into small cubes.
Wash herbs and shake dry. Put some sprigs of oregano aside for garnishing. Chop the remaining oregano and basil and mix into the tomato cubes. Season with salt and pepper. Dab aubergine slices dry with kitchen paper.
Heat the herb butter in a pan and fry the aubergine slices in it until golden brown. Place the slices on a baking tray, spread tomato cubes on top and sprinkle with Parmesan cheese. Bake under the grill for 5-10 minutes until golden brown.
Garnish with the remaining oregano branches and serve hot.