• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Cut the aubergine lengthways into ½ cm thick slices.
• Pop the aubergine onto a lined baking tray.
• Drizzle well with oil, season with salt and pepper. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press). 
• Roughly chop the parsley (stalks and all).

• Place a pot over medium-high heat with a drizzle of oil.
• Add the onion, garlic and a pinch of salt and pepper. Fry until softened, stirring occasionally, 4-5 mins.
• Add the balsamic vinegar, chopped tomatoes, passata and half the Italian herbs (double for 4p).
• Add half the parsley and ½ tsp sugar (double for 4p).
• Cover and simmer for 10-12 mins. Season to taste with salt and pepper.

• Coat the base of an oven dish with your tomato sauce. 
• Add one-third of the aubergine slices on top. Spoon over one-third of the tomato sauce. Sprinkle on one-third of the grated cheese and one-third of the mozzarella. 
• Continue layering as above with remaining aubergine, tomato sauce, mozzarella and grated cheese until you've used all the ingredients.
• Bake in the oven until the cheese is melted, 5-10 mins.

• Pop the baguettes into the oven to warm through, 2-3 mins.

• Divide the aubergine parmigiana between plates. 
• Garnish with the remaining parsley. 
• Serve the warm baguette alongside.