Preheat your oven to 240°C/220°C fan/gas mark 9.

Trim the aubergine, then slice into rounds approximately ½ cm thick.

Pop the aubergine onto a baking tray. Add a generous drizzle of 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 soft and golden, 15-20 mins. Turn halfway through.

Meanwhile, place the garlic baguettes on a medium baking tray. Bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.

Once cooked cover with foil to keep warm.

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 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. Grate the Cheddar cheese. 

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

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.  

Just before you're ready to serve, mix the baby leaf mix with the dressed tomatoes. TIP: Don't do this too early or the leaves will go soggy. 

Share the aubergine parmigiana between your plates.

Serve the balsamic baby leaf salad and garlic baguettes alongside.