Theo Randall showcased a classic aubergine parmigiana on Saturday Kitchen.

The ingredients are: 4 tbsp olive oil, 1 garlic clove, finely sliced, 8 fresh basil leaves, 600ml tomato passata, 4 medium-sized aubergines, half peeled for a stripy effect (this helps them cook evenly), 3 free-range eggs, beaten, 200g ‘00’ flour, 100ml sunflower oil, 200g mozzarella, chopped, 100g Parmesan, grated, salt and freshly ground black pepper.

See recipes by Theo in his book titled: The Italian Pantry: 10 Ingredients, 100 Recipes – Showcasing the Best of Italian Home Cooking available at Amazon now.