Name: eggplant parmigiana
Ingredients: 4 large eggplants, washed and sliced lengthwise (2-3mm thick); 800 g tinned tomatoes; 2 cloves garlic, chopped; 1 dried chilli, chopped (optional); 1 tbsp balsamic vinegar; 1.50 tsp sugar; 150 g parmesan cheese, grated; 150 g buffalo mozzarella or fiore di latte cheese; 0.50 bunch basil, washed; extra virgin olive oil; S&P

This dish has all the taste and less guilt than a cheesy lasagne. A perfectly satisfying meal with a crisp green salad or a great side to a chicken schnitzel.

Yields1 Serving

4 large eggplants, washed and sliced lengthwise (2-3mm thick)

800 g tinned tomatoes

2 cloves garlic, chopped

1 dried chilli, chopped (optional)

1 tbsp balsamic vinegar

1.50 tsp sugar

150 g parmesan cheese, grated

150 g buffalo mozzarella or fiore di latte cheese

0.50 bunch basil, washed

extra virgin olive oil

S&P

Preheat oven to 180 degrees. Heat the BBQ.

To make the sauce add the garlic, chilli and a little oil to a saucepan on a medium heat allow to soften then add the tinned tomatoes. Bring to a boil and allow to simmer for 5 minutes. Add the vinegar, sugar and season with salt and pepper. Puree in a food processor or with a hand held and set aside.

Brush oil over both sides of the eggplant and grill either sides until charred.

Take a medium sized oven proof dish. Start with a layer of tomato sauce, then a layer of eggplant followed by the tomato sauce, grated parmesan and a few torn basil leaves. Continue in this way till finished with the last layer being the tomato sauce and parmesan. Place in the oven for 25 minutes. Take the parmigiana out and add some torn mozzarella to the top. Place back in the oven under the grill for a further 5 minutes or until brown and bubbling.