For eggplant parmigiana, you will need:

1 eggplant, stalk removed, cut into 1cm slices
750g tomato passata
1 tbsp chopped parsley
1 tbsp chopped basil
1/2 onion, finely chopped
4 cloves of garlic, thinly sliced
1 stick of celery, finely chopped
2 tbsp tomato puree
1 vegetable stock cube
100ml olive oil
1/2 cup grated parmesan
salt and pepper

(serves 2)

In a large frying pan, fry the onion, celery and garlic in the olive oil over medium heat for 3 minutes. Add passata, tomato puree and vegetable stock cube and simmer on medium heat for 10 minutes. Stir in the parsley and basil, add salt and pepper to taste.

Spoon a small amount of this sauce onto the bottom of an oven proof dish. Arrange a layer of eggplant on top of the sauce. Spoon more sauce over the eggplant. Continue to layer the sauce and eggplant until the dish is filled. Pour any excess sauce over the eggplant. Bake in a preheated oven at 200°C for 45 minutes. Sprinkle the parmesan over the top and carry on baking for another 15 minutes until the eggplant is soft. Serve.