Tomato and Mozzarella Baked Eggplant

Ingredients

• 2 large eggplants, 450 g each, halved lengthwise
• 35 g olive oil, divided
• 5 g fine salt, divided
• 1/2 tsp ground black pepper
• 12 g garlic, minced
• 400 g canned crushed tomatoes
• 1 tsp dried oregano
• 200 g mozzarella made with vegetarian rennet, torn into small pieces
• 15 g fresh basil leaves
• 10 g parsley, chopped

Let’s make it

1. Heat the oven to 425°F / 220°C. Score the cut flesh of each eggplant half in a shallow crisscross pattern without piercing the skin. Brush with 25 g olive oil and season with 3 g salt and the pepper.
2. Place cut-side up in a baking dish and roast for 35–40 minutes until the flesh is soft all the way through.
3. Meanwhile heat the remaining 10 g oil in a saucepan over medium heat. Cook the garlic for 30 seconds, then add the tomatoes, oregano and remaining 2 g salt. Simmer for 15 minutes until thick.
4. Press the tender eggplant flesh down lightly with a spoon to make a shallow hollow. Divide the tomato sauce among the halves and cover with the mozzarella.
5. Return to the oven for 10–12 minutes, until the cheese has melted and the sauce is bubbling. Rest for 5 minutes, then scatter with basil and parsley and serve one half per person.