Ingredients

• 5 Zucchinis (medium)
• 5 Tomatoes (medium)
• 2 eggplants
• 13oz - 370g Mushrooms
• 1 brown onion
• 2 garlic cloves
• Handful of fresh Basil leaves
• 1 cup passata
• Half cup grated Cheddar cheese
• Half cup Parmesan cheese (grated)
• Half cup Breadcrumbs
• ½ cup olive oil
• 1 tsp Herbs de Provence

Steps

• Step 1

  Medium dice 3 of the the zucchinis. Mushroom and onion, grated garlic, herbs de Provence, season with salt and pepper. Place in a frying pan or large saucepan over medium heat, sweat and stew until almost all liquid has evaporated. Leave to cool a little.

• Step 2

  Meanwhile, half peel the eggplants, slice and brush with olive oil. Fry in pan or on griddle pan until cooked on each side. Set aside.

• Step 3

  Mix tomato passata with a little olive oil, torn basil leaves, herbs de Provence, salt and pepper. Set aside.

• Step 4

  Slice the zucchinis, place in mixing bowl with olive oil, salt and pepper and toss until nicely coated. Set aside

• Step 5

  In a baking dish, add the layers in this order: brush with olive oil, add half the eggplant slices, grated parmesan, tomato slices, half the veggie stew, top with half the tomato puree sauce, cover with remaining eggplant slices, more grated parmesan, remaining veggie stew, coat with tomato puree, add tomato slices, uncooked sliced zucchini slices arranged overlapping in any style you like on top. Sprinkle bread crumbs, top with cheddar cheese. (You can also grate a little more Parmesan). Bake in oven at 350°F – 180°C for 45 minutes. Leave to cool 20-30 minutes before serving. Serve with freshly torn basil leaves.

Little Tips

Layers in this order: olive oil, eggplant, parmesan, tomato slices, veggie stew, tomato puree, eggplant, parmesan, veggie stew, tomato puree, tomato slices, zucchini slices, bread crumbs, cheese.