Ingredients

2 Eggplant (Aubergine)

1 tin Chickpeas (drained)

1 tablespoon olive oil

8oz Mushrooms (sliced)

2 cloves Garlic (crushed)

4oz soft Goats Cheese (crumbled)

3  Zucchini (Courgette)

1 teaspoon dried Oregano or Italian Seasoning

1/2 jar Tomato Sauce

Breadcrumbs

2 tablespoons Olive Oil

Method

Slice the eggplant lengthwise into 1/2" slices, brush both sides of the eggplant with olive oil.

Arrange on a large baking tray and bake for 15 minutes on 400 degrees

Meanwhile in a large frying pan, saute the onions in some olive oil until soft.

Add the mushrooms and garlic and fry until the mushrooms are cooked.

Slice the zucchini lengthwise into 1/4" slices. Steam for 5 minutes and then drain on kitchen towel.

To assemble

Oil a large ovenproof dish, arrange a layer of eggplant slices at the bottom and the cover with the beans. Sprinkle beans with half the oregano.

Now spread with the mushroom mix, and top it with a layer of crumbled goats cheese.  Sprinkle with the remaining oregano.

Layer with the zucchini, then cover with tomato sauce and breadcrumbs.

Bake for 45 minutes at 350degrees.

Cooks Comments and Tips

Serve parmesan eggplant with a lovely fresh green salad or homemade pasta.