pour the double cream into a small saucepan, add the garlic and bring to a very gentle simmer, stirring constantly. Add around 100ml/3½fl oz of the pasta cooking water and the grated Parmesan and ...
Do not throw this away: it is precious liquid (see recipe tip ... be as smooth and creamy as possible, though I’m aware many people prefer a more solid mash. Stir the Parmesan in by hand ...
Top with another layer of the remaining eggplant, followed by the remaining sauce and then the remaining mozzarella and Parmesan. Bake until browned on top, 25 to 30 minutes.
The cheeses can vary, though funky Gorgonzola and nutty Parmesan are typical. In this recipe from “ Milk ... or crevices for catching the creamy sauce works well — we especially like ...
Have everything else ready to cook when the pasta goes into the water. By the time the pasta is cooked the vegetables and parmesan cream will be ready to add to it.