One tray dinner

Both hearty and delicious, this Italian-style eggplant parmigiana is simple to prepare, ensuring dinner is on the table quickly.

Eggplant parmigiana with cavalo nero pesto

SERVES 4 PREP + COOK TIME 50 MINUTES 2 x 400g canned cherry tomatoes 1 medium (150g) onion, chopped finely

2 teaspoons smoked paprika 1 teaspoon dried oregano 1 tablespoon brown sugar 1 tablespoon red wine vinegar 2 sprigs fresh basil

2 large (1kg) eggplants, halved lengthways

50g unsalted butter, softened 2 cloves garlic, crushed 2 slices sourdough bread, roughly torn

2 tablespoons extra virgin olive oil 250g fresh mozzarella, sliced PESTO

2 cups (50g) trimmed and washed cavalo nero (or kale) leaves

½ cup firmly packed basil leaves 2 tablespoons toasted pine nuts ¼ cup (20g) finely grated parmesan

½ cup (125ml) extra virgin olive oil

1 Preheat oven to 240°C (220°C fan-forced). Combine the tomato, onion, paprika, oregano, sugar, vinegar and basil sprigs in a deep-sided roasting tray and season with salt and freshly ground black pepper.

2 Using a small knife, score the cut side of each eggplant and place on top of the tomato. Combine the butter and garlic and spread on top of each eggplant. Cover with baking paper and then foil and roast for 30 minutes, or until eggplant is tender and sauce is bubbling.

3 Meanwhile, place the cavalo nero, basil, pine nuts, parmesan and oil in a small food processor. Season to taste and process until chopped finely. Set aside.

4 Toss the bread and oil together until coated. Place on a separate small oven tray and bake for 5-10 minutes, turning occasionally or until golden and crunchy. Set aside.

5 Turn the oven to grill. Top the eggplant with mozzarella and place under the grill. Cook for 4-6 minutes or until cheese is bubbling. Serve topped with crunchy bread crumbs and drizzle with the Pesto.

Not suitable to freeze.