EGGPLANT PARMIGIANA WITH FRESH MOZZARELLA AND COURGETTE CRUMBLE
1 eggplant, cut into 1cm rounds 1 courgette
cup finely grated parmesan cheese
cup panko breadcrumbs 2 teaspoons olive oil 200g tomato pizza sauce (storebought or see recipe below)
2-3 handfuls baby spinach leaves, chopped Pinch of chilli flakes (optional) 100g fresh mozzarella cheese, thinly sliced 0.5cm
2-3 slices focaccia bread (or your favourite crusty bread)
cup picked basil leaves, roughly torn
Preheat oven on grill to high. Position your oven rack in middle of the oven.
1. Heat a drizzle of oil in a medium (preferably oven-proof) fry-pan on medium-high heat. Season eggplant with salt and pepper. Fry, in batches, for about 2 minutes each side or until golden brown, add a little extra oil if needed. Set aside and remove pan from heat.
2. While eggplant is cooking, prepare the courgette crumble. Grate courgette into a medium bowl. Add parmesan cheese, panko breadcrumbs and olive oil and season with salt and pepper. Mix to combine and set aside.
3. Mix pizza sauce and spinach together in same pan used for eggplant. Even out with a spoon and sprinkle with chilli flakes (if using). Evenly lay eggplant over sauce and top with slices of