Cheesy Eggplant Bake

Ingredients:

• 2 medium aubergines (eggplants)
• Spray oil
• 350 g (~12 oz) good quality tomato pasta sauce
• 75 g grated cheddar cheese (~3/4 cup when grated)
• 125 g (~4 1/2 oz) ball of fresh mozzarella
• 1 tbsp breadcrumbs

Instructions:

1. Prepare the Aubergines
   Preheat your oven to 190°C (375°F / Gas Mark 5). Slice the aubergines into 1 cm thick slices. Lay them in a single layer on a baking tray and spray both sides lightly with oil. Roast the aubergine slices in the oven for around 30 minutes, turning them halfway through. The aubergines should be soft but not overly crispy.

2. Assemble the Dish
   Once the aubergines are roasted, add a spoonful of tomato sauce to the bottom of a baking dish (a 6-inch circular dish or something similar will work fine). Spread the sauce around to cover the base. Layer the roasted eggplant slices with the grated cheddar, fresh mozzarella, and more tomato sauce. You can make 3 layers of each ingredient, but feel free to adjust to your preference.

3. Top and Bake
   Once all the layers are assembled, top the dish with any remaining cheese and sprinkle the breadcrumbs over the top. Return the dish to the oven for a further 30 minutes, until the topping is golden and crispy, and the sauce is bubbling around the edges.