AT A GLANCE
This jaffle takes the flavours of an eggplant parmigiana and turns them into a plate of toasted deliciousness.
|01||For sugo, heat oil in a saucepan over medium-high heat, add onion and garlic, and stir until tender and starting to caramelise (5-7 minutes). Add passata and rosemary, stir to combine and bring to the boil. Season to taste and set aside.|
|02||Brush eggplant with oil then fry in batches over high heat, turning occasionally until golden (4-6 minutes). Drain on absorbent paper, then tear into bite-size pieces, place in a bowl with sugo and toss to coat.|
|03||Heat a jaffle press. Spread butter on one side of all bread slices. Place 4 butter-side down on a tray, top with eggplant mix and scatter with cheeses and basil. Sandwich with remaining bread slices, butter-side up, and toast in jaffle press until golden (4-6 minutes). Serve hot.|
Note Drain mozzarella well and pat it dry with absorbent paper to avoid soggy jaffles.