Makes 2

1 large eggplant (cut in half length ways)
1 cup passata sauce
1 tomato
50g ricotta from a deli
1 large clove garlic chopped finely
10 fresh basil leaves - necessary
1/2 tsp dried oregano
Drizzle of olive oil for your pot
Salt and pepper
Sprinkle of Parmesan

Line a baking tray, preheat your oven to 175 degrees Celsius
Place your two halves of eggplant on your baking tray, sprinkle with salt to draw out moisture and leave for 10 minutes.
After 10 minutes pat dry with a paper towel.
In the mean time, bring a pot to a medium heat. Add a drizzle of olive oil, garlic, passata sauce.
Chop 3 basil leaves roughly and also add to your pot, stir occasionally.
After you have pat dry your eggplant, drizzle extra virgin olive oil over them ensuring all surfaces have been covered.
Top your eggplant with your sauce.
Using a teaspoon dollop your ricotta onto the eggplant.
Sprinkle parmesan cheese over the top.
Place in the oven for 40 minutes or until eggplant has softened through.

Serve with a side salad.