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1
If you so wish you could salt your eggplant for 20-30 minutes to begin.
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2
To make filling, heat olive oil in large pan over med-high heat.
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3
Add the onions and garlic and cook for 5 minutes until soft but not coloured.
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4
Increase heat to high and add mince,stir occassionally, until browned.
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5
Reduce heat and add tomatoes, bay leaf, and the herbs and spices.
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6
Simmer uncovered for 35 minutes or until the mixture has thickened slightly.
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7
Rinse and pat dry the eggplant slices then brush with olive oil.
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8
Grill until browned on both sides.
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9
Set aside.
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10
Preheat oven to 200C
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11
Place ricotta and feta in a bowl and mash until combined.
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12
Season with salt and pepper.
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13
Sprinkle 1/2 the breadcrumbs over the base of 21 x 26cm ovenproof dish.
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14
Lay half the eggplant slices over the breadcrumbs then spread the mince mixture over.
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15
Sprinkle with 1/2 the Parmesan then top with remaining eggplant.
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16
Spread the ricotta mixture over the eggplant.
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17
Sprinkle with remaining breadcrumbs and Parmesan.
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18
Bake in preheated oven for 40 minutes or until heated through and golden.
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19
Remove from oven and cool slightly before serving.
