Preheat your oven to 200C (400F). Slice eggplant about 1/2 inch (1cm) thick. Place on an oven tray and drizzle generously with olive oil and sprinkle with salt.

Roast eggplant until really soft – about 30 minutes, turning about half way.

Meanwhile, brown meat in a hot pan with a little oil. Then add the tomato and simmer for 10 minutes or so. Taste and season with salt if needed.

Cover the base of an oven proof dish with the meat (mine was 22cmx28cm / 8inx11in but it doesn’t need to be exact). Layer over the cooked eggplant and top with remaining meat.

Mix sour cream and Parmesan then spread carefully over the top. Depending on the size of your dish it may not completely cover so I leave some space around the edges (see photo).

Bake 200C for about 15 minutes or until hot and bubbly and browned on top. Serve with salad on the side.