Easy Aubergine Parmigiana

Preheat the oven to 180C. Place the aubergines, cut side up, on a baking tray and score deeply with a sharp knife. Drizzle with olive oil, then rub 2 of the sun blushed tomatoes into the aubergine flesh, massaging into the scored lines. Season well and bake for 35 mins.
Remove the aubergines from the oven and layer with the sliced mozzarella and remaining tomatoes. Add the bread cubes to the baking tray and bake for 7 mins or until the cheese has melted. Scatter the bread over the aubergines, drizzle with the balsamic glaze and serve with a heap of watercress.

45 mins

2 serving

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