Cheat's Eggplant Parmigiana

While the sweet potato is roasting, trim two opposite sides of the eggplant to create a flat edge on each side, then cut lengthways into 2cm steaks. Season both sides of each slice with salt. Finely chop the garlic (or use a garlic press). Pick and roughly chop the oregano leaves. TIP: Cut the eggplant to the correct thickness so it cooks in the allocated time!

In a shallow bowl, combine the plain flour, salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the eggplant into the flour mixture, then the egg, and finally in the breadcrumbs. Set aside on a plate. In a large frying pan, heat enough oil to coat the base over a medium-high heat. When the oil is hot, add the eggplant and cook for 3-4 minutes each side or until golden and soft. Transfer to a plate lined with paper towel.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the garlic and cook, stirring, for 30 seconds or until fragrant. Add the passata and oregano and simmer for 3-4 minutes or until reduced. Season to taste with salt, pepper and brown sugar. Transfer the eggplant to a second oven tray lined with baking paper and top with a spoonful of the tomato sauce and the shredded Cheddar cheese. Bake for 5-10 minutes, or until the cheese has melted.

While the eggplant is baking, slice the cucumber into half-moons. Dice the avocado. In a medium bowl, combine the Dijon mustard (see ingredients list), honey, vinegar and a drizzle of olive oil. Season with salt and pepper and mix well. Add the mixed salad leaves, cucumber, avocado and sweet potato. Just before serving, toss to combine.