- 1 eggplant
- 1 bunch of herbs – basil, parsley, thyme, sage
- 1 large tomato
- Half an onion
- 250gm mozzarella
- 1 tbsp bread crumbs
- 50gm parmesan
- olive oil
Preheat oven to 200C.
Finely slice the herbs and mix half of them into a tablespoon of olive oil.
Wash the eggplant and slice in half. Brush over herbed olive oil and season with salt and pepper.
Place on a roasting tray and bake in the oven for 15 minutes.
Dice the tomato and tear the mozzarella up into a bowl. Add the other half of chopped herbs.
Add the breadcrumbs, a drizzle of olive oil and salt and pepper.
Remove the eggplant from the oven. With a sharp knife, slice the flesh into a crosshatch.
Spread the tomato and mozzarella mixture over the top.
Sprinkle with Parmesan cheese.
Return to the oven for 15 minutes.
Thinly slice the onion.
Remove the eggplant from the oven and sprinkle thin slices of onion over the top along with finely chopped parsley.