Ingredients
• Olive oil approximately 125ml (4fl oz)
• Onions 350g (12oz), peeled and sliced
• Aubergines 2, cut into 5mm (1/4in) slices lengthways
• Courgettes 2, cut into 5mm (1/4in) slices lengthways
• Feta cheese 75g (3oz), crumbled
• Mozzarella cheese 150g (5oz), sliced
• Mixed dried herbs 1 tbsp
• Plum tomatoes 225g (8oz), sliced
• Butter 25g (1oz)
• Plain flour 25g (1oz)
• Milk 300ml (10fl oz)
• Egg 1 large, white only
• Parmesan cheese 50g (2oz), grated
Detail
Serves - 4
Preperation time - 45 mins
Cooking time - 1 hour
Calories/portion - 626 Kcal
Fat/portion - 51g
of which saturates - 17.6g
Method
1. Preheat oven to 190°C/375°F/Gas 5. Heat 3 tbsp olive oil in a frying pan, add onions and cook until soft. Brush sliced vegetables on both sides with remaining oil and cook under a hot grill until soft and browned.
2. Lay aubergines, onions and courgettes in an ovenproof dish. Sprinkle on the cheeses, salt, pepper and herbs, with tomato slices on top.
3. Melt butter in a pan, stir in flour and milk and bring to boil, stirring. Whisk egg white, fold into sauce and pour over tomatoes. Add Parmesan and bake for 35 minutes.