Eggplant parmigiana with crumble
This is a speedy recipe that can be prepared in 20 to 25 minutes, perfect for a weeknight.
mozzarella. Sprinkle over courgette crumble.
4. Grill for 5–8 minutes with oven door closed or until cheese has melted and breadcrumbs are golden brown. Check regularly to avoid burning.
5. Warm bread in oven, below the eggplant parmigiana, for five minutes
divide the eggplant parmigiana between plates, scatter over torn basil leaves and serve bread on the side for dipping.
Tomato pizza sauce
Heat 2 tablespoons olive oil in a medium pot on medium heat.
Cook 1 brown onion, diced and 2 cloves garlic, finely chopped for 3-4 minutes, until soft.
Stir through cup tomato paste, 1 x 400g can chopped tomatoes and 1 teaspoon sugar.
Simmer, uncovered for 10-12 minutes, stirring occasionally until sauce is thick and jam-like. Season to taste with salt and pepper.
Stir through cup fresh sliced basil (optional). Store leftovers in an airtight container for up to 3 days.