• 1 tblsp dried breadcrumbs
• ¼-⅓ cup vegetable oil
• 2 medium eggplants (750g), cut into ½cm slices
• 500g beef mince
• 2 garlic cloves, crushed
• 2 tblsps tomato paste
• 400g can Italian chopped tomatoes with mixed herbs
• ¾ cup grated parmesan cheese
• 250g penne pasta
Spray a 21cm round springform pan with cooking oil spray. Sprinkle 2 teaspoons of the breadcrumbs over the base and side.
Heat ¼ cup oil in a large, non-stick frying pan over a medium to high heat. Add eggplant in a single layer. Cook for 2 minutes on each side, or until light golden. Transfer to a tray. Repeat with remaining eggplant, adding more oil as required.
Drain pan. Add mince and garlic. Cook, breaking up mince, for about 5 minutes, or until browned. Add tomato paste and tomatoes. Season with salt and pepper. Bring to a boil, then simmer for 10 minutes, or until well thickened. Stir in parmesan.
Preheat oven to 180°C. Cook pasta in a large pan of boiling, salted water until tender. Drain. Stir into mince.
Line base and side of pan with overlapping eggplant slices. Fill with pasta mixture and press down firmly. Cover top with overlapping eggplant slices. Press down firmly. Spray with oil. Sprinkle with remaining breadcrumbs. Place on an oven tray.
Bake for 35 minutes. Stand in pan for 10 minutes.
Garnish with parsley and serve with salad leaves, if desired.