2 eggplant, cut into thin slices lengthways
2 tbsp olive oil
250g feta - crumbled
grating of nutmeg
350g jar passata
4 tbsp gluten free breadcrumbs
4 tbsp parmesan (or vegetarian alternative)
Heat oven to 220C/200C fan/gas 7. Brush both sides of the eggplant slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt.
Cool, then squeeze out the excess water, so that it is dry. Mix with the feta, nutmeg and plenty of seasoning.
Dollop a spoonful of the cheesy spinach mix in the centre of each eggplant slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish.
Pour over passata, sprinkle with gluten free breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.
Recipe adapted from: Good Food