my version of eggplant parmigiana

Slice eggplant into 1cm rounds, then spread the slices on a baking tray lined with baking paper and brush with olive oil and sprinkled with salt. Put under a hot grill until golden-brown (i think about 6-7 minutes). Turn over, oil and salt and grill for another 5-6 minutes or so.

While the eggplants are cooking, make some tomato sauce. I did a super lazy version and just reduced a tin of chopped tomatoes with some salt, pepper and sugar. It was good enough.

When the eggplant is ready, on a fresh tray with baking paper lay out half the number of eggplant slices and spread some pesto on them (i made some earlier in the week just blending fresh basil, parmesan, pine nuts, garlic and olive oil - forgot to photograph it though, so will post it the next time i make it), then some tomato sauce, then some grated mozzarella cheese, fresh basil and grated/shaved parmesan. Repeat with a second layer.

Cook in a preheated oven at 180 degrees C for about 5 minutes or until the top is brown and the cheese is bubbling.

I served this with some proscuitto (wouldn't get full marks without any meat!) and pesto toast. I knew husband would rate this well (full marks!) because the little kid polished off her serve for dinner. who would have thought a 10 month old would like eggplant?