Heat 1 tablespoon oil in a large frying pan, or two smaller pans, and fry the eggplant in batches over fairly high heat, turning once, until golden brown. Add more oil to the pan as necessary.
Meanwhile, preheat the griller to high. Thinly slice the mozzarella. Chop enough basil or oregano to give 2 tablespoons. Put aside.
When the eggplant is ready, arrange in layers in a wide, shallow, flameproof dish. Alternate with layers of mozzarella, tomato passata, basil or oregano, salt and pepper.
Grate the Parmesan over the top layer, then grill for 4–5 minutes, or until golden brown and bubbling.
Serve with grilled meats, such as lamb cutlets or steak, with simply cooked white fish, or alongside a vegetarian risotto.
NUTRIENTS PER SERVING:
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.