Ultimate Cheesy Aubergine Parmigiana

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the garlic and cook for 1 min. 

Add the chopped tomatoes, red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts). 

Stir to combine and bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. 

While the sauce simmers, halve the baby plum tomatoes.

Pop the tomatoes into a medium bowl with the balsamic glaze, a drizzle of olive oil, salt and pepper. Mix together, then set aside. 

Grate the Cheddar cheese. 

Halve the ciabatta. Spread the pesto and remaining garlic over the cut sides.

When the aubergine is ready, remove it from the oven and heat your grill to high.

Once the sauce has thickened, season with pepper and remove from the heat. 

Lay one third of the aubergine slices into an appropriately sized ovenproof dish. Spread over half the marinara sauce, then layer on another third of the aubergine slices. Spread the remaining sauce over the top and layer on the remaining aubergine. 

Sprinkle the Cheddar and hard Italian style cheese over the top, then grill until the cheese has melted and is bubbling, 5-6 mins.  

Halfway through, slide the pesto ciabatta under the grill alongside your parmigiana and toast for the remaining time, 2-3 mins.