The first step to this dish is to make up your eggplant slices. Simply slice a large eggplant into thin slices and lay in a baking tray, spray with olive oil and oven bake until browned.
Prepare your filling
Saute
1 finely diced brown onion
1/2 a celery finely diced
2 large carrots finely diced
When softened add
2 diced garlic cloves
100gms diced mushrooms
1 can of brown lentils
2 cans diced Italian tomatoes
season well
Start by placing in a well geared baking dish a layer of eggplant
Then a layer of the filling
Top with a layer of light Ricotta cheese
Repeat
Finely cover with grated cheese and oven bake until golden
Serve with crusty bread
Followed by a thin layer of
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