Step 1

Preheat oven to 200°C. Lightly grease a baking tray. Use a spoon to scoop out flesh from the eggplant halves, leaving a 5mm border. Finely chop the eggplant flesh and reserve. Place eggplant halves on the prepared tray. Spray with olive oil spray. Bake for 5 mins. Remove from oven. Reduce oven to 180°C.

Step 2

Meanwhile, place a greased frying pan over medium-high heat. Add the mince and cook, stirring to break up lumps, for 4-5 mins or until mince changes colour. Add the reserved eggplant and cook, stirring, for 2-3 mins or until tender. Stir in the pasta sauce and three-quarters of the zucchini.

Step 3

Fill eggplant halves with the mince mixture. Bake for 20 mins or until tender. Top with fetta and the remaining zucchini. Season.