EGGPLANT PARMIGIANA WITH FRESH MOZZARELLA AND COURGETTE CRUMBLE
1 eggplant, cut into 1cm rounds 1 courgette 1⁄3 cup finely grated parmesan cheese 3⁄4 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)
1⁄4 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