INGREDIENTS
5 eggplants
1/2cup, grated Mozzarella cheese
1 pinch, salt 		For Herbs & tomato sauce:
1 dash, olive oil 600 - 700g, canned tomato sauce
2 tbsp, minced garlic
1.5 tsp, salt
1 tsp, grind black pepper
1 tbsp, Italian mixed herbs

Method

1. Select Conventional mode (top and bottom heating) 220°C to preheat the oven.

2. Wash the eggplants, pat dry, then cut into regular size chunks.

3. Heat up some oil, stir in the eggplants, fry until the eggplants become soft & golden brown. Remove from the oil, drain off the oil. Sprinkle with a pinch of salt.

4. To prepare the herbs & tomato sauce, heat up the olive oil, fry the garlic until fragrant, stir in the tomato sauce & bring to boil, season with salt & pepper, then sprinkle in the Italian mixed herbs, turn off the flame and set aside.

5. Place the eggplants on the baking tray, cover with the tomato sauce then sprinkle with cheese, place inside the oven rack at lower level and bake for 10 to 15 minutes until cheese melts. The eggplant will be very aromatic and tasty.

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