About this recipe:Aubergines, courgettes, mushrooms, peppers and tomatoes are layered in a baking dish with grated Parmesan. If you are making this as a vegetarian main dish, add a layer of breadcrumbs.
2 tablespoons olive oil
3 cloves garlic, crushed
2 teaspoons dried parsley
1 aubergine, cut into small cubes
salt to taste
80g grated Parmesan cheese, or more to taste
2 courgettes, sliced
1 large onion, sliced into rings
150g sliced fresh mushrooms
1 green pepper, sliced
2 large tomatoes, chopped
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 degrees C / Gas 4. Coat bottom and sides of a 1 1/2 litre baking dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium frying pan over medium heat. Cook garlic until lightly browned. Mix in parsley and aubergine. Saute until aubergine is soft, about 10 minutes. Season with salt to taste.
Spread aubergine mixture evenly across bottom of prepared dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread courgette in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, pepper and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.