Crunch-coated Aubergine and Mozzarella Parcels

Slice the aubergine lengthways; discarding the end slices to make 8, 1cm-thick slices. Place the slices on a grill rack, spray each with a little of the oil, and cook under a hot grill for 3-4 minutes, turning once until each slice is pale golden on both sides.

Spray the oil in a large frying pan and heat the pan. Place a slice of mozzarella cheese, tomato and a basil leaf on one end of an aubergine slice. Fold over the aubergine to enclose the filling and secure each folded slice with a cocktail stick.

Mix the breadcrumbs and polenta together on a flat plate. Dip each aubergine parcel, in the egg and then into the breadcrumb mixture to coat it. Add the parcels to the hot oil and cook for 3-4 minutes, turning once until each one is golden and crisp. Remove the cocktail sticks and serve with salad and crusty bread.