As I’ve written about before (here and here), I’m continually amazed by the eggplants in my garden and how they just keep growing. I wanted to make a meal where eggplant was the main component. Within my trusty Italian handbook (The Essentials of Classic Italian Cooking by Marcella Hazan) I found a recipe for Aubergine Parmesan. According to Marcella, for generations in Italy this dish was one of the most familiar meals you would find on a family dinner table. And I can understand why. After tasting my first mouthful I looked up at Adam and said ‘This might just be the best thing I’ve ever tasted’. The recipe has three main processes so is a little involved, but well worth the effort. The silky eggplant flesh paired with the rich tomato sauce, creamy buffalo mozzarella and hit of basil – a most magical combination that produces something quite spectacular.