Thin slices of aubergine (called melanzane in Italian) are stuffed with two types of cheese and baked in ramekins. It's a bit fiddly but worth it as it makes a lovely presentation. Serve these little parcels on top of a fresh tomato and basil sauce.
Peel, then thinly slice the aubergine lengthways about 1/2 cm thick. Sprinkle a little salt over the slices and set aside for 20 minutes.
Preheat oven to 180 C / Gas 4. Lightly grease the inside of 4 ramekins with a little olive oil.
Heat groundnut or olive oil in frying pan over high heat; cook a few of the aubergine slices at a time for 1 or 2 minutes on each side or until tender enough to shape. Set aside on kitchen roll to absorb some of the excess oil. Repeat with remaining slices.
Combine goats cheese, Parmesan cheese and egg in a bowl; mix well.
Layer two cooked aubergine slices crossways in each ramekin. Spoon a heaped tablespoon of cheese mixture on top and fold the aubergine over the cheese mixture to create a parcel.
Bake for 20 minutes. Serve warm with a tomato and basil sauce and some crusty bread.