Roasted Eggplant Parmesan in White Wine

Method

A few unhurried steps. Read them through once before you start.

1. Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
2. Heat the oven to 220C (425F). Toss the main ingredients with oil and seasonings and spread them in a single layer so they roast rather than steam.
3. Roast, turning once halfway, until caramelized and tender at the center. The edges should be golden and a little crisp.
4. Build the sauce and finish in White Wine: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
5. Serve the eggplant parmesan warm, with plenty of good bread or a simple salad alongside. This makes about 5 servings; leftovers keep well for a day.