I love aubergines, known as eggplant to Americans and Melanzane to Italians. I love the colour and the shiny smooth skin.
I also love the flavour, so I decided to make “Melanzane alla Parmigiana”, and found a great recipe online – so authentic it’s in Italian. I used mozzarella rather than caciocavallo, and canned tomatoes rather than passata. It turned out well, next time I will slice the aubergine a little more thinly, but yum.