An easy midweek Vegie meal or perfect for a side dish ..
Method =
Grab an eggplant or two or more!
Slice them in half lengthways
( Visitors coming? Well keep the stem on them too for presentation !)
Then season with salt and cracked pepper.
Place face down into a non-stick baking tray which is drizzled with a good dose of olive oil . ( You can add some slices of fresh garlic to this if you like )
Put another drizzle over the tops of them and stick them into a hot oven 200 °c @25 mins
Cook until centres are softened.
Next -
Flip eggplants over, then top with some tomato passata sc / basil and oregano . ...
* Or your favourite Jar of tomato basil sauce .
* Or your own homemade napoli sauce.
Top this with a mix of grated parmesan and cheddar cheese. Finish with a sprinkle of crunchy Panko breadcrumbs.
Finally add a dash of water or stock to the bottom of the baking dish . Return to oven and cook until golden .
Serve with a baby spinach and rocket salad .