3 tbsp olive oil
2 eggplant, halved lengthways
1 x 150g ball mozzarella, drained
handful basil leaves
4 tbsp grated Parmesan or vegetarian alternative
3 tbsp gluten free breadcrumbs
Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the eggplant and bake in the oven for 25 mins until softened.
Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the eggplant.
Return to oven for another 5 mins or until the cheese has melted.
Scatter over some Parmesan and gluten free breadcrumbs, then return to oven until crispy. Serve with some basil leaves.
Recipe adapted from: Good Food