Eggplant Parmigiana with Rosemary Focaccia

Preheat the oven to 220°C/200°C fan. Scatter the flour over the work surface. Roll each pizza dough ball until it's roughly 1.5 cm thick. Place in a well oiled baking dish and drizzle with olive oil. Loosely cover with a tea towel. Set aside in a warm place to rise as much as possible until step 6.

Meanwhile, slice the eggplants into 1 cm thick rounds. Add the eggplant rounds to a baking tray and drizzle generously with olive oil and season with salt. Roast the eggplants in the oven for 20-25 min.

Meanwhile, peel and mince the garlic. Grate the Parmesan. Peel and finely chop the red onion. Strip the rosemary.

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the garlic and oregano and fry for 1 min further. Add the tomato paste, measured water, chopped tomatoes, red vinegar, stock cube and sugar. Simmer for 10 min.

Layer half of the roasted eggplants over the base of a baking dish, pour half of the tomato sauce over and top with half of the grated mozzarella. Repeat this process. Top the final layer of mozzarella with the Parmesan. Bake for 20 min or until the cheese is golden.

Meanwhile, once the dough has risen, create dimples in the dough using your fingers, poke the rosemary into the holes and scatter with the flaky sea salt. Bake for 20-25 min or until golden and cooked through. Once ready, allow the parmigiana to cool for 5 min. Garnish with the fresh basil leaves and serve alongside the fresh focaccia.