Tomato, eggplant and buckwheat bake

Instructions

1 Preheat oven to 200°c. Line a large baking dish with baking paper.

2 In a pot set over a medium-high heat, place buckwheat and enough water to just cover. Bring to a simmer, reduce heat and cook, covered, for 5 minutes. Remove from heat and set aside to cool.

3 In prepared baking dish, layer alternating slices of eggplant and tomato. Scatter over garlic and mozzarella and season with black pepper.

4 In a bowl, place breadcrumbs, Tuscan spice, parmesan and parsley and add cooked buckwheat. Mix well. Sprinkle mixture evenly over top of vegetables. Bake in oven for 30-40 minutes, until eggplant is very tender.

5 Serve bake with rocket leaves dressed with balsamic on the side.