4 small eggplant, cut lengthways
700g Italian tomato passata
100g cherry tomatoes, cut in half
200g bocconcini cheese, sliced or torn into small pieces
100g parmesan cheese, grated
1 cup wholemeal breadcrumbs
4 tbsp. parsley, roughly chopped
4 tbsp. basil, roughly chopped
olive oil for drizzling
Preheat oven to 180C.
Preheat a griddle pan or BBQ in medium/high heat. Brush a little olive oil over the eggplant and cook on the BBQ 3-5 minutes each side, place on a plate.
In a medium sized baking dish, layer with the eggplant, pour a little of the passata, cherry tomato, bocconcini, herbs and repeat till finished.
In a small bowl mix together the Parmesan and breadcrumbs. Pour over the eggplant mixture and bake in the oven for 20-25 minutes or till cooked.
Serve with a green salad.