Stacked Eggplant Parm

Preheat the oven to 200°C (400°F) Fan.

Slice the eggplants in half lengthways and score with slits 1cm apart diagonally across the face. Season with half of the salt.

Brush a baking dish with half of the olive oil and place the eggplants cut-side down onto the dish.

Bake for 15 minutes, until the skin has begun to wrinkle and the flesh is soft.

Meanwhile, combine the passata, cherry tomatoes, 200ml of water, half the garlic and all the remaining salt in a bowl.

In a separate bowl, combine the panko, parmesan, remaining garlic, oregano and lemon zest. Set aside.

Remove the eggplants from the dish and set aside.

Brush the remaining oil into the dish then place the sliced onion around the dish. Top with the passata mixture then nestle the eggplants back in, this time cut-side up.

Return to the oven for 15 minutes, until the tomatoes begin to bubble around the edges.

Remove the dish from the oven.

Sprinkle the eggplant evenly with the panko crumb mixture and top with the sliced cheeses, alternating between them.

Scoop a little bit of the tomato mixture up onto the cheese, then return the dish to the oven for 10 minutes, until golden and bubbling.

Meanwhile, cook the gnocchi.

Heat the oil over medium-high heat in a large non-stick frying pan with a lid.

Place the still frozen gnocchi in a single layer into the pan. Add 2 tablespoons of water and cover.

Cook for 10 minutes, until golden brown on the outside and fluffy on the inside: like perfect little chewy potato gems.

Serve the eggplant with a spoonful of gnocchi and plenty of sauce scooped from the tray.