Peel the skin and dice the eggplants and boil in salted water until soft, about 10 minutes.

Slices the tomatoes and place them on a paper towel to absorb any moisture.

Saute the onions and garlic until translucent and fragrant and set aside.

When eggplants are soft, drain water and mash.

To eggplant mash add the sauteed onion, garlic, breadcrumbs, parmesan cheese, egg, melted butter, pesto, salt and pepper and mix well.

Grease a shallow round 27cm baking dish.

Layer the bottom with sliced tomatoes. Add eggplant mixture. Top with the sliced tomatoes. Add shredded mozzarella and sprinkle with fresh chopped parsley.

Bake in oven 190C/375F for 45 minutes or until golden brown.

I served it with boiled potatoes mixed with a little olive oil, butter, chopped parsley, garlic powder and pepper.

Enjoy!