I have finally got the hang of baked aubergine (it's a very American dish, so it's usually called "eggplant parmesan" - I just can't do it myself), thanks to Sophie Dahl's first cookbook, and Doc C even likes this version where as he could never see the point of this particular meal before.
One of the best parts of making this is that it's really delicious with home-made garlic bread, and that's a treat we've not had for a while. It isn't that we're totally eschewing carbs, but equally we aren't training for any marathons in the near future, so there's absolutely no need to carb-load on pasta AND bread.
So garlick bread is back in the meal plan! Hoorah! I use a loaf of fresh French bread baked that morning at our amazing local bakery, and that bread is delicious in itself, so it's hugely tempting to eat the whole baguette in one meal - but I've been freezing half, which is hugely restrained, don't you think?