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Diana's Dishes The Ultimate Veggie & Vegan Recipe Collection


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  • Serves: 4
  • Complexity: medium


  • 90ml vegetable oil
  • 1 medium onion, chopped
  • 1 garlic clove, peeled and chopped
  • 2 x 400g cans chopped tomatoes
  • 225g mushrooms, sliced thickly
  • 2 tablespoons tomato purée
  • 125g fresh whoelmeal breadcrumbs
  • 75g feta cheese, crumbled
  • 1 vegetable stock cube, crumbled
  • Salt and fresh ground pepper to taste
  • Handful fresh basil leaves, torn
  • 3 medium aubergines, cut into long thin slices
  • 2 medium eggs
  • 450ml Greek yoghurt
  • Freshly grated nutmeg
  • 40g fresh vegetarian parmesan


  1. Pre-heat oven to 350°F, 180°C., Gas mark 4.

    Heat 30 ml oil in a large pan and add onion and garlic, cook till just soft. Add tomatoes, mushrooms, tomato purée, breadcrumbs, feta and stock cube and cook for 10 mins - taste and season as required. Remove pan from heat, add basil.

    Fry aubergines in remaining oil until soft and lightly browned.

    Lightly grease a 2 ltr ovenproof dish and line the base with one third of the aubergine slices. Add a layer of tomato mixture and repeat, and then finish with a layer of aubergine.

    Combine remaining ingredients, except Parmesan, pour on top of aubergine and spread out with a spatula. Sprinkle on Parmesan and place in oven for about 45 minutes, until top is golden and sauce is bubbling at the edges.

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