Wash the aubergines and cook them whole in plenty of boiling, salted water. Prick them with a fork to see if they’re cooked; if it goes in easily, they’re ready. Strain them and, while still hot, use a knife to peel them. Cut off the ends and slice the aubergines thinly, lengthwise. Wash the parsley leaves, pat them dry and then use a “mezzaluna” knife to chop them together with the peeled clove of garlic, and thyme and oregano leaves. In a bowl, whisk the oil, salt, pepper (or chilli pepper) and Balsamico Bianco with the chopped herbs to form an emulsion. Grease the bottom of a glass oven dish with this mixture, place a layer of aubergine slices in it, season with a little of the emulsion, and continue creating layers until you have used all the ingredients. Cover the dish and put it in the fridge for at least 4-5 hours before serving.