Rachel Roddy’s recipe for ‘light’ parmigiana | A kitchen in Rome

A parmigiana is a labour of love: slices of grilled aubergine layered with mozzarella and basil, and baked into messy perfectionYet again, I have chosen the hottest day of the year so far to make a parmigiana. Vincenzo, who only occasionally summons up relatives to make points about cooking, reminds me that his Sicilian grandmother Sara used to fry or bake early in the day during summer, so that by 9am, 10am at the latest, the oven was pretty much off for the day. It is 3pm, and I could probably