* Large aubergine
    * Tablespoon olive oil
    * 2 thick slices beefsteak tomatoes
    * Salt and freshly ground black pepper
    * Dried herbs Italy
    * 120g (4 oz diced) Mozzarella
    * 30g (1oz) grated Parmesan
    * Bunch of fresh basil leaves


   1st Cut into thin slices of a large eggplant and brush each slice generously with olive oil.
   2nd Heat a large nonstick frying pan and fry the slices for 1-2 minutes on each side until golden short.
   3rd Layer the sliced roast in a shallow baking dish with 2 beef tomatoes into thick slices, seasoning each layer with salt and freshly ground black pepper and some dried italian herb.
   4th Bake in a very hot oven for 15 minutes then top with diced mozzarella and some grated Parmesan cheese and return to oven for another 10-15 minutes until golden brown and bubbling.
   5th Garnish with fresh basil.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.