Chicken and eggplant make perfect partners in this hearty and easy winter warmer that works just as well in the slow cooker as it does on the stove top.

When the ice caps have melted, the carbon credits have been spent and meteors are falling from the sky, this is the schnitzel we’ll be eating. The parmigiana to end all parmigianas: chicken, ham, cheese, sauce and sobrasada colliding together, ending all hope of getting that belt back on when you’re done. This recipe an extract from James Wirth's cookbook, This could get messy: A guide to eating. To drinking. To doing both at the same time.

Everybody loves a good schnitzel and this one is not only quick and easy but super tasty.

"I've always said eggplant parmigiana is my death-row dish. I only cook it between February and April, because that's when you can get this particular type of eggplant from Sicily, called a 'rosa bianca'." – Nigel Ward. You'll need a a 28cm round (2.5L-capacity) baking dish.

Embrace the veg with this wholesome zucchini parmigiana.

Move over meatballs, Yotam Ottolenghi has changed the game with these eggplant dumplings.

Just when you thought parmigiana couldn't get any better, we turn it into a tasty pasta bake with spicy chorizo.

If you're wondering whether an eggplant parmie can actually get more delicious, this slow-cooked version from Shannon Bennett will prove it.

Crumbed chicken can be frozen for up to 3 months, or stored in an airtight container in the fridge for up to 3 days.

“This works well served with antipastostyle dishes alongside” - Guy Grossi. This is an edited extract from Cellar Bar by Guy Grossi (Lantern, a Penguin imprint, $49.99).

Comfort food at it's finest. Recipe by Viviana Varese. This is an extract from the upcoming book, Bread is Gold, by Massimo Bottura and friends (Phaidon, $55), available nationally November 24.

Gluten-free, vegetarian friendly, and utterly, utterly delicious.

We've taken your classic pub favourite and given it a vegetarian twist using eggplant. Rich, warming and perfect for the end of the week, this is one recipe that'll definitely have you going back for seconds.

Your favourite pub meal just got a whole lot better thanks to Phoebe Wood's deconstructed chicken parmigiana soup. Rich, creamy and full of flavour, this is one winter classic you'll be cooking for months to come.

This eggplant parmigiana is a brilliant vegetarian take on an Italian classic.