6-10 lasagna pasta sheets
1 eggplant
1 onion
150gr of mixed mushrooms
1/4 cup of olive oil
seasoning (dry parsley, salt, black pepper, cayenne pepper)
1 can Chopped tomatoes
Grated Mozzarella (optional)
Method
Dice the eggplant into small chunks. Chop the onion as small as you can or use a food processor.
Heat around 2 tablespoons of olive oil in a pan or wok and throw the eggplant in. Let it cook for 2-3 minutes and then add chopped mushrooms (I used 1 portobello mushroom and a mix of some white mushrooms and some forest mushrooms). Add seasoning and some more olive oil. Cover with the tomato can and cook for 1-2 minutes.
Get a small oven proof dish and layer the vegetables with lasagna sheets. Sprinkle with mozzarella cheese and dry parsley if you like. Serves 2-3 people in a small oven dish.
