Baked aubergine with three cheeses

Instructions

1. Preheat the grill. Mist a baking tray with cooking spray. Arrange the aubergine in a single layer on the baking tray and mist with cooking spray.
2. Grill for 5 minutes, until browned, then turn the aubergine over, mist with more cooking spray and grill for a further 5 minutes. Remove from the oven and reduce the oven temperature to 200°C, fan 180°C, gas mark 6.
3. Spread half of the passata on the bottom of a 20 x 20cm square baking dish and top with half of the aubergine. In a medium bowl, combine the ricotta, half the mozzarella and half the hard cheese and season with salt and pepper. Spread the mixture over the aubergine.
4. Top with the remaining aubergine, then spoon over the remaining passata, and sprinkle with the remaining cheese.
5. Bake for 20 minutes, until the sauce is bubbly around the edges, and the cheese is melted. Let the aubergine stand for 5 minutes before cutting into 4 pieces.