Eggplant parmigiana

Saute the onion and garlic in the olive oil until soft and then add the tomatoes or passata. Bring to the boil and simmer for 10-15 minutes. Season with salt and pepper. Set aside.

Slice the eggplant lengthways, brush or spray slices with extra olive oil and bake in a 180C oven for 10-15 minutes. In a bowl combine the cheeses, herbs and eggs.

Pour the tomato sauce into a baking dish. Place a couple of tablespoons of cheese mixture on one end of each of the eggplant slices and roll up before sitting them in the sauce.

Sprinkle with parmesan and bake for 30 minutes.

Serves 6-82 tbsp olive oil, plus extra

1 onion, chopped

4 tsp minced garlic

1.5 litre crushed tomatoes or tomato passata

salt and pepper

2 medium eggplants

750g ricotta, drained

1 cup grated parmesan

1/2 cup chopped parsley and basil

2 eggs, lightly whisked

extra parmesan