"This dish was born in the early days of the Paragon kitchen, circa 1990, when we were new kids on the block," says Christine Manfield. "It marked the beginning of the trend for stacking ingredients and its success lay in the combination of flavours and its last-minute cooking and assembly. Its construction took the concept of a sandwich, the eggplant taking on the role of bread, and transformed it with a slightly more theatrical presentation. The intention is that when you slice through the sandwich from top to bottom, you capture all the flavours and textures in one bite. The star ingredients are the goat's cheese (choose one of the artisanal brands made in Australia like Holy Goat, Woodside or Tongola) and the homemade pesto. Use your own favourite pesto recipe here."