Aubergine Parmigiana Jacket Potato

Heat the oven to 180°C.

Rub the potatoes in olive oil, salt and pepper then wrap them individually in tin foil and pop them on a baking tray. Slide into the top shelf of the oven for 1 hr then take off the foil and cook for another 15 mins until crisp.

Dice the aubergine and add to another baking tray. Toss with a glug of olive oil and season with salt and pepper. Slide into the oven, below the potatoes, to roast for 25 mins under tender.

Meanwhile, melt the butter in a large pan set over a medium heat until foamy and nutty. Add the flour and cook it out for a couple of minutes. Gradually add in the milk whilst whisking constantly until you have a smooth sauce. Add the bay leaf and grate in the nutmeg, if using, then simmer for a few minutes until thickened. Grate in half of the Parmesan and tear in the mozzarella, then give it a good stir and season with salt and pepper to taste.

Finely mince the garlic and basil stalks – reserving the leaves for later. Heat a shot of olive oil in a new pan set over a medium heat then add the garlic and basil stalks. Cook for a couple of minutes then tip in the canned tomatoes and season with salt and pepper. Bring to a simmer then tear the basil leaves (save a few for garnish) and stir them through the sauce. Remove from the heat.

Remove the baked potatoes from the oven. Heat the grill. Cut a cross into each potato and push the skin outward to open it up. Add a pat of butter, if you like, then season with salt and pepper and use a fork to mash the potato until smooth.

Top each potato with a handful of roasted aubergine, then spoon over the tomato sauce. Add a layer of the cheese sauce then grate over the rest of the Parmesan.

Slide the potatoes under the grill and cook until bubbling and golden. Serve with a few extra basil leaves and a crack of black pepper.