Eggplant parmigiana

Need some inspiration on what to do with an eggplant? Try this simple recipe:

Ingredients:

• 1 large eggplant, sliced in 1/2cm thick round slices

• Tomato passata (puree)

• Gruyere and/or Parmesan cheese, grated

• Unrefined salt

• Pepper

• Dried Grecian herbs like oregano and basil leaf Butter

Directions:

Grease a large oven-proof baking dish with butter.

Lay eggplant slices on bottom of the dish (they may overlap somewhat depending on size of eggplant and dish). Dab a few spoonfuls of butter on top of the eggplant. Season with salt, pepper, dried herbs and pour a generous amount of tomato passata over eggplant to cover it. Top with a generous amount of cheese. Cook uncovered at 160 degrees for approximately 45 minutes.

Makes for a lovely melt-in-your-mouth side dish.

Variations: In addition to eggplant add other vegetables like sliced zucchini.

My daughter's response when she ate this tonight: "This is GOOD!!" Tick, that's all I need.

Do you have a favourite way of eating eggplant? If so,  please share!