Comforting and delicious aubergine parmigiana with courgette, perfect for the evening
Slice the aubergine and courgette lengthways into roughly 1-2cm.
Lay them on separate baking trays (the courgette doesnt need as long as the aubergine).
Drizzle with plenty of olive oil and salt and roast the aubergine at 190C for 30 minutes and the courgette for 20.
Fry onions in olive oil with salt for a couple of minutes and then add minced garlic and fry for another minute or so.
Add in your tomatoes, fill the tin half way with water and add this in too.
Bring to a boil and simmer until the veg is ready.
In a 9x9 ovenproof dish, lay aubergine then a layer of tomato sauce, some slices of mozzarella and basil.
Top this with a layer of courgette, tomato sauce, mozzarella slices and basil.
Repeat the process until you run out of ingredients, leaving the top layer as aubergine without any sauce.
Top this with mozzarella and then grate over the parmesan.
Bake the whole thing in the oven for about 20-25 minutes until bubbling and delicious.
