Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 190C/fan 170C/ gas 5. Put the aubergine slices in a large bowl, drizzle over the olive oil, season and toss well. Line two large baking sheets with baking paper. Put on the aubergines in a single layer and bake for 30 minutes or until completely soft. Turn down the oven to 180C/fan 160C/gas 4.
Fry the onion in a little olive oil in a frying pan for 5 minutes until soft, then add the garlic and cook for 1 minute. Add the soy sauce, cinnamon, oregano and mint, and cook for another minute. Pour in the wine and passata, then simmer for 15 minutes. Stir in the parsley and mince, and cook for 10 minutes.
Melt the butter in a pan, stir in the flour and gradually add the milk, stirring, until you have a thick sauce. Stir in the feta and eggs.
Pour 1/3 of the tomato sauce into a shallow 30cm x 20cm baking dish. Top with ½ the aubergine slices. Add another layer of sauce then the rest of the aubergines. Add the final 1/3 of sauce, then the potatoes. Spoon over the white sauce. Bake for 30-40 minutes or until brown. Rest for 15 minutes before serving.