Hasselback eggplant with mozzarella

Method

1. Preheat oven at 190 C.
2. Line an oven tray with baking paper.
3. Wash and dry the eggplant.
4. Slice the eggplant lengthways without cutting the stem all the way through.
5. Lightly press on the stem of the eggplant to open it.
6. Slice tomatoes and mozzarella cheese.
7. Spoon each side of the eggplant with tomato sauce. Then layer the tomato and cheese slices between each eggplant slice.
8. Season with salt and pepper, drizzle with olive oil and sprinkle dried oregano.
9. Bake in the oven for around 40 mins, or until the eggplant is soft and the cheese is melted.
10. Remove from the oven, sprinkle with freshly chopped parsley and serve immediately. Careful, it will be hot! Enjoy!