1 large aubergine
1 large onion
1 tsp oregano
1/2 tsp salt
3 garlic cloves, crushed
500g mushrooms, sliced
1/2 tsp black pepper
400g canned chopped tomatoes
Breadcrumbs
Method
Saute the mushrooms, onion, garlic, salt and oregano, cover and cook for about 7 minutes, then cook uncovered for 2 mins or until the liquid evaporates.
Meanwhile slice the aubergine, place on a baking tray with cooking spray, and grill on both sides for about 3 mins each,
Spoon half of the mushrooms into a large dish, arrange half of the aubergine slices on top, sprinkle over some black pepper, then top with half of the tomato sauce. Repeat another layer. Bake covered for about 1 hour, then sprinkle with breadcrumbs and grill until golden.
Serves 8
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