Pork ragù parmigiana

Preheat the oven to 200°C, gas mark 6. Brush a layer of oil over 2 large baking trays, then lay the aubergine slices over the top. Brush generously with more oil, using 4 tbsp in all, season with salt, then bake for 25-30 minutes,

Meanwhile, heat 1 tbsp oil in a large frying or sauté pan over a high heat. Fry the mince for 3-4 minutes with some salt, until browned. Drain. Add a drizzle of oil to the pan and fry the soffritto for 3-4 minutes until softened.

Add the garlic, fry for 2 minutes more, then return the mince to the pan with the tomato purée and stir to coat for 2-3 minutes. Add the white wine, allow to bubble for 5 minutes, then add the tomatoes and half a can of their water, the sugar and milk. Simmer, stirring often, for 15-20 minutes until reduced and thickened. Season to taste.

Put a quarter of the aubergines into a 2L baking dish. Add a quarter of the mince, tear in some basil leaves, then add a thin scattering of cheese. Repeat until you finish with a top layer of mince, then add the remaining cheese over the top in a thick layer. Bake for 20-25 minutes, until golden and bubbling. Leave to stand for 10-15 minutes, then serve with a salad, if liked.