Stacked Eggplant Parm | SheerLuxe

Ingredients

• 2 eggplants (aubergine)
• 2 tsp of sea salt flakes
• 2 tbsp of extra virgin olive oil
• 260g of tomato passata (puréed tomatoes)
• 400g of tinned cherry tomatoes
• 3 garlic cloves, crushed
• ¾ cup of panko breadcrumbs
• ¼ cup of grated parmesan
• 1 tbsp of dried oregano
• 1 tbsp of finely grated lemon zest
• 1 brown onion, sliced
• 100g of fresh buffalo mozzarella in water, sliced
• 100g of mozzarella, sliced
• GNOCCHI
• 1 tbsp of extra virgin olive oil
• 500g of frozen potato gnocchi
• Chilli (optional)