Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Slice 2 Aubergine (eggplant) in half length-ways and make diagonal scores across the insides.
Top with 8 tablespoon Tomato pasta sauce.
Add 50 g Vegetarian Parmesan and 50 g Light Mozzarella.
Put into the oven for 40 minutes until the aubergine is cooked through.
Top with 10 g Fresh basil.
Notes
If you want to make this really crispy, then add some breadcrumbs (panko work really well) on top of the cheese. It will change the nutritional information though.
Give this dish a veggie boost by chopping up some spinach and mixing it in to the tomato sauce.
If you wanted to make smaller versions of this, instead of using eggplant halves, you could slice it into rounds and put in a baking dish (with a little sauce at the bottom). This makes it great to serve up as a starter.