Ingredients:

• 2 medium to large eggplants

• A decent drizzle of olive oil

Topping:

• 12 cherry tomatoes

• 1/4 cup parsley, finely chopped

• 3/4 cup grated mozzarella

• 1/2 cup gluten-free panko breadcrumbs

• 1 tbsp lemon zest, finely grated

• Salt, to taste

Instructions:

Preheat oven to 200C. Slice eggplants in half lengthways. Place on tray lined with baking paper, Drizzle each half generously with olive oil and season with salt. Bake for ~20 mins or until just tender. Meanwhile, in a bowl place all topping ingredients and stir to combine. Sprinkle evenly over each piece of eggplant. Return to oven for at least 10 mins or until melted.

Makes 4