Made with minimal oil, but still brings out the soft, creamy deliciousness of the eggplants.
Excellent served with crusty bread and a green salad.
6 large eggplants
1 large jar of tomato passata
2 tbsp fresh or dried Italian herbs (e.g. oregano, rosemary, thyme)
1.5 cups grated cheese (or yeast flakes for a vegan version)
Chop eggplants into discs, approximately 1cm thick.
In batches, place eggplant discs in a toasted sandwich maker to part-cook and soften.
Place part-cooked eggplant discs into an oiled baking dish.
Once you have a layer of eggplant in the dish, cover with a thin layer of passata and a sprinkle of the herbs.
Repeat the process until you have used up all the eggplant.
Final layer should be passata and herbs, then topped with the cheese (or yeast flakes).
Place in a moderate oven and bake for around 30 minutes.