FRESH take

EGGPLANT GRATIN

Serves 6-8

1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
400g crushed tomatoes
2 tsp freshly chopped oregano
2 tsp balsamic vinegar
Salt and cracked pepper, for seasoning
3 medium (1.5kg) eggplants, cut into 1½cm-thick slices
Olive oil cooking spray, or olive oil, for coating
30g butter
1½ tbsp plain flour
1¼ cups milk
1 tbsp chopped flat-leaf parsley
¾ cup grated parmesan
¾ cup grated pizza cheese Micro herbs, to serve (optional)

Preheat oven to 180°C. Heat