Mediterranean Savory Eggplant Crumble | With a Crispy Parmesan Crust

Preheat the oven to 190 °C (180 °C fan). Wash the eggplants, pat them dry, and cut into approx. 2 cm cubes. Finely chop the red onion and garlic, and halve the cherry tomatoes.

Heat 3 tablespoons of extra virgin olive oil in a large frying pan. Add the eggplant cubes and red onion, then sauté over medium heat for 7-8 minutes until the eggplant softens slightly and takes on a golden-brown roasted color.

Stir in the crushed garlic, halved cherry tomatoes, and dried oregano. Season with half a teaspoon of fine salt and half a teaspoon of ground black pepper, then cook for another 3-4 minutes so the tomatoes release their juices. Spoon the vegetable base into a medium-sized baking pan or ceramic baking dish.