2 medium eggplant
4 tsp olive oil
1 stick celery, finely chopped
1 carrot, finely chopped
400g tin chopped tomatoes
85g lactose free soft cheese
3 tbsp gluten free breadcrumbs
Serves - 4
Trim the stalks from the eggplants, then cut each into 6 slices lengthwise.
Lay them in one layer on a grill pan and lightly brush with oil and a little seasoning.
Grill until lightly browned, turn them over, brush with oil again, then grill until browned and tender.
Meanwhile, heat the remaining oil in a non-stick pan, add the celery and gently fry until softened.
Add the tomatoes and simmer for 5 mins. When the eggplant are cool, spread half the slices with a little lactose free soft cheese and cover with the remaining slices to make sandwiches.
Spread half the sauce over a shallow ovenproof dish. Arrange the eggplant sandwiches, overlapping, over the top and pour over the remaining sauce.
Sprinkle over the gluten free crumbs, then grill until browned.
Recipe adapted from: Good Food