Salt chicken thighs the day before and refrigerate.

Heat oil in a pan, fry chicken skin-side down. Don’t move until it releases.

Remove chicken. Deglaze pan with wine.

Add onion, soften, then add garlic and herbs.

Add chopped tomatoes, simmer until thick.

In another pan, fry sliced aubergine until golden.

Layer aubergine, tomato sauce, and sliced chicken on a plate.

Top with Parmesan and a squeeze of lemon.