Grilled Eggplant with Tomato Sauce and Cheese

• medium eggplants↗2
• olive oil↗4 tsp
• small onion1

  sliced

• canned crushed tomatoes400 g
• low-fat soft cheese↗85 g

  with garlic and herbs

• fresh or dried breadcrumbs3 tbsp

Step-by-step instructions

1. 1

   Trim the stems off the eggplants, then slice each lengthwise into strips about 6 cm wide. Arrange them in a single layer on a grill pan, lightly brush with oil and season. Grill until lightly browned, flip, brush with oil again and continue until the strips are golden and tender.

2. 2

   Meanwhile, heat the remaining oil in a non‑stick skillet, add the sliced onion and sauté until soft. Add the crushed tomatoes and simmer for 5 minutes. When the eggplants have cooled, spread the soft cheese on one half of each strip and top with the other half, forming “sandwiches.”

3. 3

   Spread half of the sauce in a shallow heat‑proof dish. Arrange the eggplant “sandwiches,” partially overlapping, and drizzle with the remaining sauce. Sprinkle with breadcrumbs and bake in the oven until golden.