Easy Eggplant Parmigiana

Steps

1. Cook pumpkin Preheat oven to 220°C. Toss pumpkin on a lined oven tray with a drizzle of olive oil and first measure of Parmigiana blend. Season and bake for about 25 minutes, turning halfway through cook time, until tender and golden.
2. Prep and cook eggplant Slice eggplant lengthways 1cm and toss on a lined oven tray with a drizzle of oil. Season and roast on rack below pumpkin for 8-10 minutes, turning halfway through cook time.
3. Cook breadcrumbs Heat butter and a drizzle of oil in a fry-pan on medium-high heat. Add breadcrumbs and remaining Parmigiana blend to pan and cook for 3-4 minutes, turning, until golden and fragrant. Season.
4. Cook Parmigiana When eggplant has cooked, remove from oven, spoon over tomato and basil sauce and top with Parmesan cheese. When pumpkin has 5 minutes cook time remaining, move pumpkin to lower rack and place eggplant on rack above pumpkin. Turn oven to high grill and grill eggplant until cheese is melted and golden.
5. Finish salad Dice tomatoes 1cm and thinly slice pear and place in a large bowl. When pumpkin is cooked, add to bowl along with spinach and almonds. Drizzle with olive oil and vinegar, season, and toss to combine.
6. Serve eggplant sprinkled with breadcrumbs and basil and with pumpkin salad on the side.