Why cook one Italian classic when you can throw two together in the one bowl? Our thoughts exactly. We're straying from the path with this saucy eggplant risotto that is everything you love about the beloved rice dish, just with the extra personality of eggplant parmigiana. It's a triumph crowned with a golden crumb.
Preheat oven to 180°C fan-forced. Chop eggplant into 2cm cubes. Peel and crush garlic. Dissolve stock cube in 250ml (1 cup) boiling water.
Heat 20ml (1 tablespoon) oil in an heavy-based saucepan over medium-high heat. Add eggplant and cook, stirring occasionally, for 6–7 minutes or until eggplant has collapsed and caramelised. Stir through garlic for 30 seconds or until fragrant.
Add rice, stirring constantly, for 30 seconds or until well combined.
Add stock and cherry tomatoes to pan and bring to the boil. Cover with lid and transfer to oven for 20 minutes or until most of the liquid has been absorbed and rice is tender. While risotto is cooking, continue with step 5.
Heat remaining oil in a frypan over medium heat. Add panko breadcrumbs and Italian kitchen herbs and cook, stirring, for 2–3 minutes or until breadcrumbs have browned. Remove from frypan and stir through 2 teaspoons parmesan, a pinch of salt flakes and a good crack of black pepper.
Carefully remove risotto from oven. Pick basil leaves from their stems. Add most of the basil leaves, baby spinach, remaining parmesan and ¼ teaspoon salt flakes and pepper to risotto and stir to combine. Toss salad leaves with your favourite dressing. Top risotto with herby crumb and remaining basil leaves and serve with salad.