Inspired by one of the best dishes we ate in Italy (that wasn't pasta, of course), we baked up one of my favourite comfort foods - eggplant parmesan. It often falls under my radar but it's SO GOOD. And easy! We basically used this recipe (by a really great food blogger): http://www.amateurgourmet.com/2012/04/the-ultimate-eggplant-parmesan.html.
1. Bake the oiled and salted eggplant slices until brown at 450°C
2. Make tomato sauce (onions, garlic, carrots, oregano, tomatoes)
3. Layer them up (eggplant, fresh mozza, eggplant, mozza, eggplant, toasted breadcrumbs, parmesan)
4. Bake at 350°C until it looks good!
We only used 1 ball of mozzarella (125g) for a dish that could serve 4 sides - with the creaminess of the eggplant, you really don't need any more and it makes a perfect gooey delicious mess.