Eggplant lasagna

Slice the eggplant lengthways, brush lightly with oil and roast at 200°C (180°C fan) for 20–25 minutes before layering. This drives off moisture and gives the slices enough structure to hold their shape.

Not usually: modern eggplant is rarely bitter. If the slices seem especially wet, salt them for 20 minutes, then pat dry before roasting; this helps remove excess moisture.

Yes. Roast or grill the slices until tender and lightly browned first; raw eggplant can release water and stay firm by the time the pasta is cooked. Let the slices cool briefly before assembling.

Yes. Use roasted eggplant slices in place of the pasta, layering them with tomato sauce and cheese; keep the layers fairly thin so the middle heats through evenly.

Cool it and refrigerate within two hours, covered, for up to three days. Reheat portions until steaming hot all the way through.

Yes. Freeze it in airtight portions once completely cool, for up to three months. Defrost overnight in the fridge and reheat until steaming hot; the eggplant may be softer after freezing.

Serve it with a crisp green salad dressed with vinegar or lemon to balance the rich sauce and cheese. Garlic bread is a familiar side, while roasted courgettes or peppers make a vegetable-rich meal.