Next to charred aubergine, breaded and fried aubergine is my favourite thing. Take those crispy, salty, creamy discs then bake them with tomato sauce and Parmesan and you have the classic aubergine Parmesan (or eggplant Parmegian, as I grew up calling it). Instead of frying it, I’ve found that baking the aubergine in the oven is simpler, healthier and less messy (no clearing up oil-filled pans! Wooh!) It also gives you more free time to spend reading that magazine you’ve been wanting to look at for months (or just making extra aubergine coins for snacks).