• 1 large aubergine (about 1½ lbs/675 g)
• 1 teaspoon salt
• 2 eggs, beaten
• 2 tablespoons melted butter
• 3 tablespoons dry breadcrumbs, preferably brown
• 1 small onion, chopped
• 1 teaspoon dried oregano
• 2 large tomatoes, peeled and sliced
• 4 oz (112 g) grated hard cheese
• Black Pepper
• Paprika

Method:

1. Peel and slice the aubergine, put into a pan with the salt and about 1 inch (25 mm) of boiling water
2. Cover and cook gently for around 7 minutes, then drain.
3. Mash the aubergine well and mix in the beaten eggs, melted butter, breadcrumbs, onion, oregano and pepper.
4. Grease a shallow 3 pint (1.7 litre) ovenproof dish and put half the sliced tomato on the bottom, then put the aubergine mixture on top and cover with the rest of the tomato.
5. Lay the cheese on top, sprinkle with parpika and bake at Gas Mark 4 (350°F/180°C) for about 40 minutes.

Serves 4