3 courgettes, cut into 5mm slices
1 large aubergine, cut into 5mm slices
100g fresh spinach
1 tin tomatoes
1 clove garlic
50 Parmesan, grated
Handful fresh herbs
Salt and black pepper
Preheat the oven to 200C.
Prepare the aubergine and courgettes.
Layer the aubergine and courgette slices in an ovenproof dish, alternating between each until they have all been used.
Make the sauce.
Liquidize the garlic and tinned tomatoes in a jug then add the spinach and herbs and liquidize again. Season to taste with salt and black pepper.
Make the bake.
Pour the tomato sauce over the aubergine and courgette slices and sprinkle over a thick layer of grated Parmesan. Put it in the oven and bake for 30 minutes until the crust is golden.