Parmigiana-Style Eggplant & Pangrattato

While the eggplant is roasting, cut the potato into fries, then place on a second lined oven tray. Drizzle with olive oil, sprinkle over the Aussie spice blend and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.

While the fries are baking, finely chop the garlic. Roughly chop the parsley. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs, stirring, until golden brown, 3 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Remove from the heat, then add the plant-based grated parmesan (see ingredients) and parsley and stir to combine. Transfer to a bowl and set aside. Return the frying to a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

Thinly slice the pear. In a large bowl, add the pear, mixed salad leaves and a drizzle of olive oil and balsamic vinegar. Season with salt and pepper. Set aside.

Spoon the tomato sugo (see ingredients) over the roasted eggplant. Top with the garlic pangrattato and return to the oven. Bake until golden, a further 5-7 minutes.