Bubble and squeak

I do realize that this is not the best picture ever but I just have got to share this recipe with you. Apparently, eggplants (otherwise known as aubergine or brinjals) are loaded with fibre (if unpeeled) and are found low in the glycaemic index, which makes it great for diabetes control. They are also low in fat, WHOOPIE!

Oh and eggplant is a member of the 'nightshade' family. Which is a cool family name. 

Anyway, the trouble is I've never been a great fan of eggplant and if they're not cooked properly, they become a sticky slimy gooey mess. Ugh. Came up with this bright idea of an eggplant lasagna and my my it was divine.

Eggplant Lagsana

Serves 4 meals with staples

Ingredients:

1 medium eggplant, sliced 1cm thick

1 large tomato, sliced thinly

4 medium fresh mushrooms, sliced thinly

1/2 medium onion, sliced 

Salt and pepper, to taste

Pizza cheese, low fat, enough to cover top layer

Preparation:

Preheat oven to 120 degrees. Arrange eggplant slices at the bottom of a baking tray, season lightly. Remember to have a light hand when seasoning with salt. Arrange tomato, repeat with another layer of eggplant. On subsequent layers, use onion, tomato and mushrooms until you run out. Cover the top layer of lasagna with cheese. Cover with aluminum foil and bake for 30 minutes or until eggplant is squeaky bubbly cooked.