Next level aubergine parmigiana

Heat a splash of the oil in a saucepan over a medium heat and fry the garlic, rosemary and a sprig of basil for 1 min. Add the tomatoes and wine, and bring to a simmer. Partially cover the pan with a lid and bubble for 45 mins-1 hr until the mixture has reduced by half and thickened. Add splash of water if you need to loosen it a little.

Meanwhile, cut the aubergines into 1cm-thick rounds, layering them in a large colander and sprinkling lightly with salt as you go. Set aside for 30 mins.

Tear the bread into the smallest pieces you can manage, then mix with 1 tbsp each of the olive oil and grated hard cheese.

Rinse the salted aubergines under cold water and pat dry using a tea towel. Heat a few millimetres of olive oil in a large frying pan over a medium heat and cook the aubergine slices in batches for 2-3 mins on each side until golden brown and cooked through, adding a splash more oil as needed. Set aside to drain on kitchen paper.

Heat the oven to 190C/170C fan/gas 5. Taste the tomato sauce for seasoning, then spread a little over the base of an ovenproof baking dish (ours was 20 x 30cm). Arrange a layer of the aubergines over the sauce, then top with a few basil leaves and a scattering of both cheeses. Continue to layer, finishing with tomato sauce and reserving a few whole basil leaves.

Sprinkle over the seasoned bread chunks and bake for 30 mins until bubbling and golden brown. Grind over some black pepper and scatter over a few more basil leaves just before serving. Once cool, will keep covered and chilled for up to three days or frozen for up to three months.