Baked aubergine with mushroom and tomato sauce

This cheese and eggplant cheese dish looks like classic eggplant Parmesan, but it’s cooked in a tomato sauce until the vegetables are incredibly tender. Serve with noodles for a main course or serve as a topping with crispbread to soak in a light main course. When first cooking the eggplant slices, the meat becomes softer and the bitterness that can come from the seeds is eliminated. If you fry the onion and mushroom mixture before cooking, the moisture is removed so that the final product is rich and non-aqueous. For a little more texture, sprinkle the coarse crumbs on the bowl before baking for the last five minutes.