Swapping the pasta lasagna sheets and using sliced courgette.

Ingredients:

1 Aubergine (eggplant/brinjal), diced
1 large courgette, sliced lengthways
1 tin of chopped tomatoes
2 red onions, sliced
2 crushed garlic cloves
1 Tablespoon olive oil
Fresh marjoram, oregano or basil (your choice!)
1 tablespoon balsamic vinegar (optional)
100g greek feta cheese
20g Grated Parmesan

Method:

1. Gently fry the red onions and garlic until soft
2. Add the chopped aubergine (eggplant/brinjal) and continue to fry gently for about 10 minutes.
3. Add the tinned tomatoes ( I rinsed out the tin with a little water and added that too)
4. Season with salt and pepper and simmer for another 10 minutes with the lid off so it can reduce.
5. Finally add the balsamic vinegar if using and your favourite herb.
6. Turn the oven on to around 190 degrees celsius.
7. I used an oven-proof, square lasagna dish putting a layer of sliced courgettes at the bottom.
8. Cover this with the aubergine filling, crumble on half of the feta and repeat finishing with a layer of aubergine.
9. Sprinkle with a layer of parmesan and bake in the over for about 45 minutes.

Notes:

I served this with a green salad.  Whilst the feta makes this dish amazing you can leave it out (and the parmesan) if you want a dairy free version. You can also use mozzarella as an alternative.

Serves 6 as a main meal.
Calories per portion: 121 (Calculated using Myfitnesspal)