Step 1

Pop the onion and the olive oil on to a deep baking tray or dish and then into a cold oven. Set the temperature to 200C/180C fan, so the onions cook while the oven heats up.

Step 2

While the onions are cooking, halve the eggplants lengthways and slice the flesh in a deep crisscross pattern, taking care not to slice through the skin. Liberally sprinkle the exposed faces with salt flakes and gently rub in the salt. Leave the eggplants in a bowl to sweat.

Step 3

Returning to the onions: once the oven is at temperature, pull them out if they’re translucent and starting to colour. Or – especially if you have a faster-heating oven – stir the onions about and set the timer for three more minutes. Remove the tray from the oven (but leave the oven on). Scoop the onions into a large bowl, stir through the minced garlic and set aside.

Step 4

Line the base of the baking tray with baking paper (this will help prevent the eggplant from sticking), then drizzle with olive oil. Gently squeeze out any excess moisture from the eggplants, pat them dry with paper towels and place them cut-side down on the oiled paper. Roast for 30 minutes.

Step 5

While the eggplant cooks, sploosh the tinned tomatoes and red wine vinegar in with the onion and garlic. Combine and taste for seasoning.

Step 6

Remove the eggplants from the oven and on to a chopping board to cool (but leave the oven on). Discard the baking paper, then pour the tomato mixture into the baking dish.

Step 7

To make the stuffing, in the same bowl that held the tomato mixture, combine the panko crumbs, mozzarella and parsley. When cool enough to handle, scoop the eggplant into the bowl using a spoon, squashing them about to break them up into roughly 1cm chunks while being careful not to tear through the skin (save the skins – you’ll need them later). Gently stir the stuffing mixture until well combined, breaking up the eggplant as you go. The texture should be like a chunky soup, not baba ganoush.

Step 8

Carefully remove the baking tray from the oven (leave the oven on). Arrange the eggplant halves, facing up, on top of the tomato sauce, then spoon the stuffing inside each skin – the eggplants should be full and heaving with the stuffing. Drizzle with extra olive oil, then bake for 15 minutes until the cheese is melty.

Step 9

While the eggplant is baking, make the PG paste. In a food processor or blender, blitz the parsley, garlic, lemon zest and juice, oil and salt to form a fine paste, scraping down the sides with a spatula as needed.

Step 10

To make the PG crumbs: in a heavy-based frying pan add a quarter-cup of PG paste, panko crumbs, butter and olive oil and cook over low heat, stirring frequently, until golden.

Step 11

Remove the tray from the oven. Sprinkle the PG crumbs on top, then the reserved shredded mozzarella. Crank the oven to the grill setting (if you have a gas oven, place the tray on the top shelf) and bake for five to 10 minutes more until the cheesy top is golden-brown.

Step 12

Serve drizzled with a little olive oil and sprinkled with finely chopped parsley if you wish, plus crusty bread to mop up any sauce.