Pork Stuffed Aubergine Parmigiana

Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the aubergine lengthways, keeping the stem attached. Score the flesh deeply (in a criss-cross pattern), taking care to not cut through the skin.
When the potatoes have been cooking for about 8 mins, pop the aubergine halves onot another baking tray, cut-side up. Drizzle with oil and season with salt and pepper, then roast on the top shelf for the remaining time until tender, 22-25 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the pork mince and cook until browned, 5-6 mins.
Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Stir the garlic, Italian style herbs, passata, chicken stock paste and sugar for the sauce (see ingredients for amount) into the mince.
Bring to the boil, then reduce the heat and simmer until the sauce is very thick, 5-7 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, pop the hard Italian style cheese and breadcrumbs into a medium bowl. Season with salt and plenty of pepper, mix well, then set aside.

Preheat your grill to high.
Using a tea towel, hold the stem of a roasted aubergine half with one hand, then use a spoon to gently scoop out the flesh whilst keeping the skin intact. Repeat for the other halves.
Roughly chop the aubergine flesh, then add to the ragu. Spoon the ragu mixture back into each aubergine skin so all halves are filled.
Sprinkle over the cheesy breadcrumbs, then grill until golden, 3-5 mins.