- Step 1
Cut eggplant crossways into 1cm-thick slices. Layer eggplant and salt in a colander over a bowl. Set aside for 1 hour.
- Step 2
Rinse eggplant under cold water to remove salt. Pat dry with paper towel.
- Step 3
Heat oil in a large non-stick frying pan over medium-high heat. Cook eggplant, in batches, for 3 to 4 minutes each side or until golden, adding extra oil to pan when needed. Drain eggplant on a baking tray lined with paper towel.
- Step 4
Preheat oven to 180C/160C fan-forced. Carefully drain excess oil from pan. Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic, oregano and cloves. Cook for 1 minute or until fragrant. Add tomato, 3/4 cup cold water and basil. Season with salt and pepper. Bring to the boil. Remove from heat.
- Step 5
Layer eggplant and tomato sauce in an 8-cup-capacity ovenproof dish. Sprinkle with combined haloumi and mozzarella. 6 Bake for 25 to 30 minutes or until cheese is melted and golden. Stand for 5 minutes. Scatter with parsley. Serve.