Eggplant Parmesan

Eggplant Parmesan

Ingredients:

- 2 large eggplants/aubergines
- 4 garlic cloves
- 3 cans of chopped tomatoes
- 2 onions, diced
- 5 large mushrooms, sliced
- 2 handfuls of spinach
- 1 handful of fresh basil, chopped
- 1 egg beaten
- 1/2 cup Parmesan

Directions:

1) Slice the eggplant/aubergine lengthways into thin slices and put on an oiled baking tray and cook at 220C/400F for 30 minutes, turning half way through.

2) Heat a little oil in a large pan and add the onions, mushrooms and garlic and cook for 5 minutes.

3) Add the tomatoes and cook for 3 minutes and then add the spinach and basil and cook for a further 1 minutes.

4) Start assembling your eggplant Parmesan by putting some of the tomato sauce on the bottom of a baking dish (the one I used was about 12 inches). Top with some aubergine slices, a little Parmesan and some cracked black pepper.

5) Repeat this process and finish with a layer of tomato sauce. Pour over the beaten egg and sprinkle with the last of the Parmesan.

6) Bake at 220C/400F for 25 minutes.

Serve with salad....

Enjoy...