• 2 tbsp olive oil
  • 1 aubergine
  • 3-4 courgettes
  • 400g spinach
  • 2 balls of low fat Mozzarella
  • 1 kg tomatoes, skinned, deseeded & chopped
  • 1 bunch of basil, chopped
  • 2 cloves of garlic, chopped
  • 1 tsp olive oil
  • 100g fresh brown breadcrumbs
  • 1 tsp oregano
  • 1 tbsp Parmesan cheese, grated
  1. Heat your oven to 180 Fan/160 C. Slice your aubergine into thin rounds. Slice your courgette into thin, wide strips, roughly 5cm long. Heat your griddle pan. Measure out your 2 tbsp of olive oil and season it with some salt. Lightly brush your vegetables on both sides with the minimum amount of oil possible.  Sear your vegetables on both sides until cooked and nicely coloured. This will take you a bit of time but is worth it. Set aside.
  2. In a frying pan, heat your teaspoon of olive oil and add your skinned and de-seeded tomatoes. Add your garlic and let this simmer on a lowish heat for around 20-30 minutes until the sauce becomes thicker. Once it is ready, add your chopped basil and cook for just a minute more.
  3. In a separate saucepan, cook your spinach in 150ml of boiling water with a lid on for 5 minutes until completely wilted. Remove and drain and leave to cool. When it has cooled, using your hands, squeeze out all the water you can from the spinach so you are left with a ball. Chop this up.
  4. Assemble your bake. Start with a thin layer of the tomato sauce. Then a layer of aubergine slices. Slice your Mozzarella into thin slices and lay half over the aubergine. Then cover with a layer of courgette. Then take half of your spinach and roughly spread that over the top. Then add another layer of tomato sauce (reserving just enough for the top layer) and repeat all the layers again. End with the last of the tomato sauce. Season the layers well.
  5. Mix your breadcrumbs with the oregano and the Parmesan and sprinkle it all over the top to cover. Bake in the oven for 20-30 minutes, until the breadcrumbs are golden and crunchy. Serve.
Made with Love Mondays, hosted by Javelin Warrior