Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the aubergine, then slice into rounds approximately 1cm thick.

Pop the aubergine onto a medium baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Roast on the middle shelf of your oven until soft and golden, 20-25 mins. Turn halfway through.

In a small bowl, mix together the marinara sauce and honey (see pantry for amount).

When the aubergine has 5 mins remaining, remove the tray from the oven. Pour over the marinara sauce and sprinkle evenly with the hard Italian style cheese.

Return to the oven until the sauce is piping hot and the cheese has melted, 5-6 mins.

Share the aubergine parmigiana between your plates. Spoon over any remaining sauce and cheese from the tray.

Serve the roasted potatoes and baby leaves alongside. Drizzle some oil and the balsamic glaze over the leaves.

Serve with mayo (see pantry for amount) for dipping.

Enjoy!