Ingredients
Sugo
Method
Main
1.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.
2.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.
3.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.