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1
Preheat the oven to 200u00b0C.
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2
Slice eggplant into 1 cm thick slices, brush each side lightly with olive oil and arrange the slices on one or two baking trays. (Ditto for zucchini, although I sliced them lengthways).
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3
Place in the oven and bake for 15 - 20 minutes until eggplant is soft and beginning to brown slightly. Remove from oven.
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4
While the eggplant bakes, peel and slice the onion, heat oil in frying pan, add onion and garlic, and sautee, stirring frequently, until onion has softened.
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5
Stir in sliced mushrooms and cook gently until mushrooms have wilted. Add pesto, salt and pepper to taste, cook for another moment or so and remove from heat.
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6
Lightly oil or non-stick spray a 25x30 cm casserole dish. Arrange half the eggplant (and zucchini) slices in a layer over the bottom of the casserole dish, cover this with the mushroom mixture and finish with the remaining eggplant/zucchini slices.
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7
Mix the sour cream or yoghurt with the egg and salt together in a small bowl. Pour and spread this over the layered mixture, then sprinkle the top with the grated cheese.
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8
Bake at 200 C for 20 mins or until the top is bubbly and turning brown. Remove from the oven and leave to stand for 5 - 10 minutes.
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9
Serving suggestion : salad and crusty bread.
