2 medium eggplant
400g can chopped tomatoes
2 x 125g balls buffalo mozzarella
30g grated parmesan (or vegetarian alternative)
Serves - 4
Heat oven to 200C/180C fan/gas 6. Put the eggplant on a baking tray and make a slit down the centre of each. Drizzle with 2 tbsp olive oil and season.
Bake for 50-55 mins or until the flesh is soft. Heat the grill. Tip the tomatoes into a bowl and season well.
Fill the eggplant with layers of tomatoes and mozzarella, and finish with the Parmesan. Put under the grill for 5-7 mins until the cheese is golden.
Recipe adapted from: Good Food