Tomato and Eggplant Bake

2 medium eggplants (~1.1kg total)
4 ½ cups chopped tomatoes (use your 300g tomatoes)
¾ cup chopped yellow onion
3 cloves garlic, minced
2 tablespoons Italian seasoning
½ teaspoon sea salt
½ teaspoon ground black pepper
¼ cup olive oil
1 ½ cups shredded mozzarella cheese
1 small bunch basil, chopped

Preheat oven to 190°C.

Slice eggplants in half lengthwise and cut crosswise into meat of eggplant, making sure to leave skin intact. Salt cut sides generously and place in 23x28cm baking dish. Set aside.

Chop tomatoes and toss with onion, garlic, Italian seasoning, salt, and pepper.

Check on eggplants and pat away any moisture and extra salt with a paper towel. Pour tomato mixture into bottom of the pan and place eggplants on top.

Brush cut sides of eggplants with olive oil and add a dash of salt and pepper.

Bake for 65-75 minutes or until eggplants are very tender when poked with a fork. Brush with additional olive oil as needed during cooking.

Top with mozzarella and place under broiler on high for 4-5 minutes until cheese is melted and starting to turn golden brown in spots.

Remove from oven and let cool 5-10 minutes. Top with fresh basil leaves and serve!

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