Healthy Soy Meat Gratin

Trim off the bottom of 3 eggplants and cut them crosswise into 1cm slices. Soak in water, then drain well.

Finely chop 1/2 onion.

Heat 2 tablespoons olive oil in a frying pan over medium heat, add the eggplant, and cook for 3 to 4 minutes until browned on both sides and softened. Remove from the pan.

Heat 1 tablespoon olive oil in the same frying pan, add the onion, and saute until softened.

Add 200g soy meat mince.

Add 1/2 teaspoon grated garlic and stir-fry until the oil is evenly incorporated.

Add 1 can of diced tomatoes and 1 1/2 tablespoons fresh shio koji, season with a pinch of pepper, then add 1 tablespoon ketchup, 1 tablespoon Worcestershire sauce, and 100cc water, and stir to combine.

Once it comes to a boil, cover and simmer over low heat for about 10 minutes.

Remove the lid and simmer over medium heat for about 3 minutes to reduce.

Return the cooked eggplant to the pan and stir to combine.

Transfer to a heatproof dish, top with 50g pizza cheese, and bake in a toaster oven for about 5 minutes until browned.

Sprinkle with parsley and serve.