1 tbsp garlic oil
5 tbsp olive oil
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
4 eggplant, cut into 5mm thick slices
85g parmesan (or vegetarian alternative), freshly grated
200g grated lactose free cheese
20g pack basil, leaves torn
Heat oven to 200C/fan 180C/gas 6. In a shallow pan, heat the olive oil.
Tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
Meanwhile, heat a griddle pan until very hot. Brush a few of the eggplant with a little oil, then add to the pan.
Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
When all the eggplants are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce.
Sprinkle with Parmesan, lactose free cheese and basil leaves.
Add seasoning, then repeat this process with the remaining ingredients.
Then bake for 20 mins or until the topping is golden
Recipe adapted from: Good Food