In this simple grilled variation on an Italian classic, slices of eggplant are layered with a thick tomato sauce and creamy mozzarella cheese, and finished with a topping of grated Parmesan.
Serve with grilled meats, such as lamb cutlets or steak, with simply cooked white fish, or alongside a vegetarian risotto.
good source of vitamins B group and E, and calcium.
Passata is a thick, sieved tomato juice which adds a rich tomato flavour to a dish. If you buy a brand with added garlic and herbs, omit the herbs and seasoning when making this dish. If passata is unavailable, purée enough drained canned tomato pieces to make 200 ml.