Roasted aubergines with lemon breadcrumbs

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the aubergine halves in a large oven tray and drizzle with 1 tbsp of the oil. Bake for 25 minutes or until tender.
2. When 15 minutes of the cooking time remains, heat another 1 tbsp oil in a medium frying pan over a medium heat. Fry the onion for 5-6 minutes until soft. Add the garlic and fry for 1 minute. Turn the heat to high, then add the tomatoes, season and cook for another 5 minutes. Stir in the basil. Spoon the sauce onto the aubergines, then return to the oven for 10 minutes.
3. Meanwhile, heat the remaining 1 tbsp oil in a small frying pan and cook the breadcrumbs, stirring, for 2-3 minutes until crisp. Add the lemon zest and juice, then cook for 1 minute.
4. Top the aubergines with the mozzarella, then scatter over the breadcrumbs and bake for 5 more minutes or until the cheese has melted. Garnish with extra basil and serve with salad, if you like.