Eggplant, Zucchini, Tomato & Haloumi Lasagne

This is a really easy one dish wonder. Easy to assemble, you will whip it up in no time, pop it straight into the oven when you get home from work, and then be able to relax before being able to serve it straight away. Alternatively, you could let it cool down and reheat for a delicious lunch or dinner the next day.

INGREDIENTS

• 2 x 400g tins crushed tomato
• 2 cloves of garlic
• Salt and black pepper
• 1 eggplant, sliced into 5mm rounds
• 8 tbsp of olive oil
• 2 zucchinis, thinly sliced
• 1 large, thin sweet potato, thinly sliced
• 2 medium field mushrooms, thinly sliced
• 1 tbsp dried oregano
• 200g haloumi
• 100g Parmesan cheese
• ½ cup flat parsley, roughly chopped

METHOD

1. Preheat an oven to 190°C

2. In a small bowl mix together the tomato and garlic, seasoning well with salt and pepper

3. Spoon ½ of this mixture over the base of a 6cm deep baking dish.

4. Layer the eggplant evenly over the tomato and garlic sauce. Season and drizzle with 2 tbsp of the olive oil, and 4 tbsp of the remaining tomato and garlic mix.

5. Place the zucchini, sweet potato and mushrooms into a mixing bowl and season well with salt and pepper. Drizzle over 3 tbsp of the olive oil, the garlic and oregano and toss gently to coat everything.

6. Evenly distribute the vegetables over the eggplant, gently pushing down. Then spoon over the remaining tomato and drizzle with the remaining olive oil.

7. Cover the surface with baking paper and bake in the preheated oven for 30 minutes.

8. Remove from the oven and remove the baking paper. Sprinkle over the top the haloumi and parmesan then return to the oven, uncovered, for 15 -20 minutes to cook through.

9. Serve with a fresh scattering of flat parsley and drizzle with a little more olive oil. 

Serves 4

Recipe by Tom Walton. Check out his website here & Instagram here.