Aubergine Parmigiana Orzo
Heat your oven to 170°C.
Thinly slice your bread, then drizzle it with a little olive oil. Bake in the oven for 15 mins until crisp.
Break your bread into a food processor or blender and add your basil leaves. Pulse until you have crispy green breadcrumbs. Set aside until later.
Finely dice your onion. Finely mince your garlic and dice your aubergine into 2cm chunks. Halve your cherry tomatoes.
Heat a generous glug of olive oil in a large sauté pan. Add your onions and cook over a medium heat for 15 mins until totally soft.
Add your aubergine chunks and turn up the heat. Fry for another 10 mins until they are tender, stirring frequently so that all the chunks cook evenly.
Add your garlic, chilli flakes and tomato purée, then cook for another 2 mins. Tip in your cherry tomatoes and turn down the heat a little. Cook down for 5 mins, smooshing them with your wooden spoon to create a sauce.
Get a pan of water on to boil. Add a good handful of salt, then tip in your orzo. Cook for 6 mins until tender.
Add a mugful of pasta water to your aubergine pan, then drain your orzo. Tip the orzo in with the sauce and give it a good mix. Grate in your parmesan, then season to taste with salt and pepper.
Spoon your orzo into bowls and top with a drizzle of olive oil, some mozzarella (if you fancy it), a grating of parmesan and a sprinkle of your basil breadcrumbs. Serve and enjoy!