Eggplant Parmigiana ‘Steaks’

Preheat the oven to 180C. Place the eggplants, cut-side up, on a baking tray. Score deeply and drizzle with oil from the slow-roasted tomatoes. Squash two tomatoes onto each eggplant half, massaging into the slits. Season well and bake for 35 mins.
Arrange the torn mozzarella over the cooked eggplant halves, along with some more tomatoes. Bake for another 7 mins or so, then add the cubed sourdough to the tray around the eggplants. Bake for another 5 mins, then scatter the bread over the eggplant and drizzle with the balsamic vinegar glaze. Serve with rocket leaves and enjoy.

45 mins

2 serving

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