Categories: Healthy, Quick and Easy, Kids, Vegetarian, Dairy-free*(leave out mozzarella), Season: Summer The first recipe is a summer take on everyone's favourite - aubergine (eggplant) parmesan. While I begin to salivate at the thought of the gooey melted mozzarella and Parmigiano-Reggiano cheese layered with slabs of fried aubergine and tangy tomato sauce, the idea of eating this in the heat (much less cooking it), I find infinitely less appealing. The genius of this recipe is that it maintains the flavours of the original dish but offers more freshness and texture. Freshly sliced tomato is layered with soft, cold mozzarella cheese, basil and grilled aubergine. The only heat needed is to grill the aubergine which is most easily done using a cast iron grill pan.