Melanzane ripiene

Step 1

Halve the eggplants lengthways. Use a teaspoon to remove the flesh, leaving a 1cm-thick border. Cut the eggplant flesh into 1.5cm pieces.

Step 2

Heat 2 tablespoons of oil in a frying pan over medium heat. Add eggplant flesh and 2 tablespoons of the seasoning. Cook, stirring occasionally, for 5 minutes or until eggplant flesh is soft. Transfer to a bowl and set aside for 5 minutes to cool slightly. Stir in the breadcrumbs and half the cheese. Season with salt and pepper.

Step 3

Spoon the breadcrumb mixture evenly among eggplant halves. Place in a roasting pan and bake for 30 minutes. Remove from oven. Sprinkle with the remaining cheese and bake for a further 10-15 minutes or until golden and eggplant is tender.

Step 4

Meanwhile, heat remaining oil in a frying pan over medium-high heat. Add tomato and remaining seasoning. Cook, stirring, for 2-3 minutes or until tomatoes are just softened.

Step 5

Transfer eggplant to a serving dish, top with tomato mixture and serve.