This jaffle takes the flavours of an eggplant parmigiana and turns them into a plate of toasted deliciousness.
300 gmeggplant, thinly sliced widthways2 tbspextra-virgin olive oil40 gmbutter, softened for spreading8 slicessoft white or wholemeal bread220 gmmozzarella, drained and coarsely torn (see note)30 gm (¼ cup)parmesan, finely grated12basil leaves, tornSugo1 tbspextra-virgin olive oil½small onion, finely diced1garlic clove, finely chopped60 ml (¼ cup)passata1 tsprosemary, coarsely chopped
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.
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.
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.