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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.
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Roast eggplant until really soft – about 30 minutes, turning about half way.
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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.
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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.
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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).
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Bake 200C for about 15 minutes or until hot and bubbly and browned on top. Serve with salad on the side.