Eggplant parmi traybake

Ingredients

• 2 large eggplants
• 5 tbsp olive oil
• salt and black pepper
• 8 anchovies in oil (optional)
• 1 small brown onion, finely diced
• 3 garlic cloves, finely diced
• 400 g can cherry tomatoes
• 400 g can crushed tomatoes
• ⅓ cup pitted kalamata olives, roughly chopped
• 1 tsp dried oregano
• 1 cup grated mozzarella
• 1 cup grated cheddar
• 4 fried eggs, to serve
• small piece parmesan cheese, to serve
• large handful basil, to serve

Instructions

1. Preheat the oven to 220˚C. Cut the eggplant in half lengthways & make some shallow criss-cross cut in the cut-side.
2. Place onto a large baking tray or dish and brush with 3 tbsp of olive oil. Season with salt and pepper then (if using) break each anchovy in half and squash 4 halves into the cuts of the eggplants.
3. Roast the eggplants, cut-side up for 15-20 minutes, or until golden.
4. Meanwhile, preheat a medium frying pan over a medium heat and add the remaining oil then the onion, garlic and a good pinch of salt. Cook, stirring for 2-3 minutes, or until softened, then add both tinned tomatoes, olives and dried oregano. Simmer for 5 minutes then adjust the seasoning to taste.
5. Once the eggplants are cooked, generously spoon the tomato ragu over them, then scatter with the mozzarella and cheddar. Return to the oven for 5 minutes to melt the cheese.
6. Divide the eggplant parmi's between plates and top with a fried egg, finely grate over some parmesan and sprinkle with basil leaves.

Photography by Kitti Gould.

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