Slice eggplant lengthways into ~7-8mm thick slices. Dip in egg and breadcrumbs and shallow fry in olive oil for about 5 mins each side. It doesn't need to be completely cooked through.
Make a tomato sauce with a finely diced onion, 3 chopped fresh tomatoes, a little passata, sugar, chicken stock and pepper. Cook for about 20 mins.
Assemble: Put a little sauce under each piece of eggplant in an oven dish. Place eggplant on top and top with more sauce and mixed grated tasty cheese and parmesan. Cook in slow (140 degree) oven for about 30 mins, or longer if starting from cold.
Serve with mashed potato and fennel.
Result: 4.5
Preparation: Frying the eggplant can be a bit fiddly. Uses up most of the dishes in the kitchen! Easy to do most of it in advance and baby can help with assembling.
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