Aubergine Parmigiana

Aubergine, spring onion, mushroom and courgette with cheese (Parmagiano Reggiano and cheddar), served with a tomato, red pepper and garlic sauce.

The aubergine, the spring onion and the courgette were finely sliced and laid in an oven proof dish. The layer was overlaid with sliced mushroom, then a layer of thinly cut cheddar.

The Parmagiano was finely grated, and the surface was covered entirely. The oven proof dish was placed in an oven pre-heated to 190 deg C, and allowed to cook for 45 minutes.

The sauce was made with diced cherry tomatoes, some tomato puree (ketchup will do instead),  and half a diced red pepper. Also added were some basil and oregano, and one crushed clove of garlic. Dress with black pepper when served. An excellent dish!