Pre heat oven to 180C

Slice eggplants into 1cm thick sliced, dip in egg seasoned with Man Grind then coat in Lemon Herb Crumb. Arrange on two baking trays, drizzle with a little oil and bake for 20min

While eggplant is baking, make the sauce. For a short cut you can mix the tomatoes, italian stallion, moroccan paste and oil together in a bowl and use just like that; alternatively you can simmer the sauce while the eggplant bakes. Saute the itallian stallion and moroccan paste in the oil for a minute or two, add the canned tomatoes and 1/2 cup of water and simmer.

Place some sauce on the bottom of a baking dish and layer with the baked eggplant.

Continue to layer until all the eggplant and sauce is used.

Top with grated cheese. Any cheese is fine, a mix of parmesan and cheddar works well or mozzarella. 

Bake for a further 20 minutes

Serve with a green salad