2 Aubergine (sliced)
2 Courgette (diced)
1 Medium Onion (diced)
1tbsp Olive Oil
100g Button Mushrooms (sliced)
2 Garlic Cloves (pressed)
Pepper to taste
1 tin Crushed Tomatoes
3tbsp Fresh Basil (finely chopped) or 1 tbsp Dried Basil
2 slices of Granary Bread (crumbed)
Preheat the oven to 180C.
Arrange the aubergine, courgette and onion on a baking sheet (I use a non-stick mat on my baking sheets so I don’t add any oil), cover in foil and bake for 10 mins. Remove the foil, and bake for another 10 mins.
In a small saucepan heat the olive oil and then cook the mushrooms and garlic with a dash of water and pepper to taste for about 6 mins
Stir in the tin of tomatoes and basil.
Reduce the heat and simmer for 10 mins. Then transfer half of the mixture into a baking dish.
Layer half of the aubergine, courgette and onions on top of the tomato sauce and sprinkle half of the Parmigiano Reggiano on top.
Repeat the tomato layer, then the aubergine etc layer and the rest of the cheese in the top.
Sprinkle the breadcrumbs over the top and bake in the oven for 30-40 minutes depending how crispy you like your topping!