Easy baked eggplant & prosciutto

SERVES 2- 4

Mum loves a dish where the oven does most of the work and these baked eggplants are perfect for autumn dining.

2- 4 small-medium eggplants

2 tbsp olive oil, plus extra to drizzle

75g fresh cherry mozzarella balls, or 1 cup grated mozzarella cheese 6 slices prosciutto (or use deli ham)

4- 6 tomatoes on the vine

1 cup fresh breadcrumbs

50g butter

2 tbsp fresh oregano leaves 1 tsp lemon zest

¼ cup Parmesan

cheese, grated

½ tsp sea salt and freshly

ground pepper

Pinch of chilli flakes (optional)

1 Preheat oven to 220°C.

2 Trim the eggplant stalks and halve lengthways. Brush all over with oil. Place cut-side down on baking tray and cook for 20 minutes. Remove and make cuts through rounded side, not all the way through. Stuff the cuts with mozzarella and torn pieces of prosciutto. Add tomatoes to the dish. Drizzle with more olive oil. Lower the oven temperature to 180°C and continue baking until the eggplants collapse and the prosciutto is crisp – about 20-30 minutes.

3 While the eggplants bake, toast the breadcrumbs in butter until lightly golden. Remove from heat and add the oregano, lemon zest and Parmesan cheese. Season with salt, pepper and chilli.

4 Serve with the breadcrumb mix sprinkled over.