What you'll need

Serves 2

• 2 eggplants (approx 200g in weight each), cut into 1 cm slices
• 2 teaspoons olive oil
• 4 spring onions, trimmed and sliced
• 125g mozzarella, thickly sliced
• 4 basil leaves, shredded
• 300g napoletana (tomato) sauce
• 20g parmesan cheese, grated

The easy bit

1. 422 Calories per serving.

2. Preheat the oven to 190ºC. Place the eggplant slices onto a baking tray in a single layer. Brush with the olive oil and bake for 10 minutes. Cooking the eggplants in this way means that you only use 2 tablespoons of oil - if you were to fry the slices it would use a lot more.
3. Transfer the eggplants to an ovenproof dish, layering them with the spring onions, mozzarella, shredded basil and tomato sauce. Sprinkle with the parmesan and bake for 25 minutes. Serve immediately.