Tomato and Mozzarella Aubergines
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Heat 3 tbs oil in a large frying pan and fry aubergines gently for 5-6 minutes until softened. Transfer to a baking sheet, cut side uppermost. Season.
Spread 2 tsp of pesto over each half. Layer mozzarella and tomato alternately over the aubergine. Season. Drizzle over a little olive oil.
Sprinkle with Herbes de Provence and then Parmesan. Bake for 30-35 minutes.