I used How to cook the perfect... aubergine parmigiana from The Guardian's website but omitted the basil (as I had none) and the breadcrumbs. My scaled down/bodged version used one aubergine (50p), 500g of Lidl sieved-tomato-in-a-box (<40p), a ball of Basics mozzarella (44p), one small red onion, a splosh of red cooking wine, and somewhat arbitrary amounts of the other ingredients from my well-stocked cupboards (yes, I have parmesan and cooking wine on hand).
This made me dinner two nights in a row, and less greedy persons than I would probably not have had the accompanying toast. I now have two leftover slices of aubergine which are destined for pizza and a small jug of tomato sauce which will probably end up on some pasta sooner or later. Not bad value for money at all for something which feels so indulgent.
S'cuse the bleary phone photos - it's far easier than getting my camera out and the results aren't much worse. Plus using Dropbox on my phone has the advantage that I transfer photos to my laptop without even thinking about it.