A filling and nutritious bake of layers of roasted eggplant and fruity cherry tomatoes.
Preheat oven to 200°C.
Lay the eggplant on two roasting trays and drizzle with oil. Roast for 20 minutes or until golden and soft.
While doing this heat the cherry tomatoes (or fresh tomatoes and passatta whichever using) in a saucepan with oil, garlic and a table spoon of Italian herbs of your choice. Add salt and pepper to taste.
At the same time heat the oil (I use a good glug to be precise) in another saucepan gently, add the flour and stir with a whisk. Slowly add the milk to create a thick sauce. When thickened add salt and pepper to taste and a handful of cheese.
When the eggplant is cooked, layer half the eggplant and half the tomato in a baking dish and then repeat. Top with the béchamel sauce and sprinkle over the rest of the cheese. Crumble the slice of bread with your fingers and scatter over the top. Bake for 20 minutes until puffed and golden. Serve with salad.