Ingredients 1 onion, chopped
1 garlic clove, crushed
400 g can of tomatoes, crushed
125 g mozzarella cheese slices
25 g Parmesan cheese, grated
Heat about a tbsp of oil in a saucepan and add the onion and garlic.
Cover and gently cook for up to 10 minutes.
Add the tomatoes, and simmer for about 20 minutes, checking regularly that it does not stick. Mine did so I just added a bit of water, but you do not want it to have a lot of liquid left when it is done.
Preheat a grill.
Cut the top and bottom of the eggplant off and slice it into 4 slices horizontally i.e. make 3 cuts.
Brush both sides with about 2 - 3 tbsp of olive oil.
Put them on some baking paper and grill for about 10 minutes on each side, or until they have started to brown.
Preheat the oven to 200°/180° fan forced.
Cut the mozzarella cheese into thin slices if it is a whole piece of cheese and not already sliced. (I froze the balance)
On the baking paper, assemble the eggplant by putting some of the tomato sauce on two pieces.
Add half the Parmesan cheese.
Add the slices of cheese.
Repeat, starting again with the other two pieces of eggplant and finishing with the Mozzarella.
Press it down gently and put this in the oven for about 20 minutes, by which time the cheese will have melted.
It is easier to eat if you cut it in half before serving. I also took off the tough black skin after it was cooked.
I had this with my honey prawns.
One of these stacks is enough for me for a whole meal as the eggplant was quite large.