Ingredients

The following ingredients have 5 Servings
  • 3 large eggplant/aubergine (sliced into 1cm slices)
  • 150 g (2/3 cup) mozzarella
  • 100 g (1 cup) Parmesan cheese (grated (use a vegetarian alternative if preferred))
  • 1 red onion (finely chopped)
  • 4 garlic cloves (finely chopped)
  • 250 g (¼lb) mushrooms (sliced (I used portobellini/cremini mushrooms))
  • 800 g (28oz) chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary (finely chopped)
  • 1 tablespoon fresh basil (finely chopped)
  • salt & pepper to taste

Instruction

  • Brush the eggplant slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.
  • Pre-heat the oven to 200°C/400°F.
  • To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.
  • Add the garlic and mushrooms and herbs and fry until the mushrooms are golden brown.
  • Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.
  • To assemble the bake, layer the grilled eggplant with the sauce and cheese in an oven-proof dish, reserving some of the mozzarella for the topping.
  • Place the dish in the oven and allow to bake for 15-20 minutes until the sauce is bubbling.
  • Remove from the oven and allow to cool for 5 minutes, then serve with salad/bread of your choice.