This scrumptious recipe is so full of flavour, you won't even notice that it's a veggie dish.

Mediterranean Aubergine Casserole

Serves 6

What You Need

0.5 c water
110g mushrooms, sliced
1 onion, thinly sliced
1 clove garlic, minced
3 T minced fresh basil
0.5 t ground black pepper
2.5 c tomato sauce
0.5 c grated parmesan cheese
2 aubergines, peeled
1.5 c grated mozzarella cheese

Method

Preheat the oven to 180°C. Cut the aubergines crosswise into 6mm-thick slices. Layer the slices in an 30cm x 20cm glass baking dish. Sprinkle the aubergines with 1/4 cup of the water. Cover loosely with wax paper and microwave on high power for 7 minutes. Redistribute the pieces, moving the soft ones to the centre of the dish. Cover with wax paper and microwave on high power for 8 minutes longer, or until all the slices are softened. Drain the aubergines and transfer to a platter lined with several layers of paper towels. Cover with more towels and press out the excess liquid. Set aside. In a 2 litre casserole dish, combine the mushrooms, onion and garlic. Add the remaining 1/4 cup water. Cover with a lid and microwave on high power for 4 minutes. Stir well, cover, and microwave on high power for 4 minutes longer, or until softened. Drain well and stir in the basil and pepper. Coat the 30cm x 20cm baking dish with cooking spray. Spread 1 cup of the tomato sauce on the bottom of the baking dish. Top with half of the eggplant slices and all of the onion mixture. Add 1 cup of the remaining tomato sauce, 3/4 cup of the mozzarella, and 1/4 cup of the Parmesan. Top with the remaining eggplant, the remaining 1/2 cup tomato sauce, the remaining 3/4 cup mozzarella and the remaining 1/4 cup Parmesan. Bake for 20 minutes, or until bubbling. Allow the casserole to stand for 10 minutes before serving.

Per serving: 1324 kJ, 13.50g protein, 41.60g carbs, 10.60g fat, 948mg sodium, 6.60g sugars, 6.50g fibre.