Aubergine Lasagne

1. Pre-heat the oven to 180°C.

2. For the filling: Slice three of the aubergines lengthways to use as lasagne sheets, and gently grill.

3. Slice the remaining aubergine into discs to use as a topping.

4. Place the rest of the ingredients for the filling in a pan and cook over a low heat until softening. Remove from the heat.

5. To make the sauce: Whisk the flour, butter and milk over a medium heat, until the sauce begins to thicken.

6. Lower the heat and beat in 3 tbsp of parmesan.

7. Spread the vegetable filling over the bottom of a baking dish and cover with a layer of aubergine sheets. Pour over a little sauce.

8. Repeat these layers until the baking dish is full, leaving a little sauce for the topping.

9. Arrange the aubergine discs on the top. Pour over the remaining sauce and 3 tbsp parmesan.

10. Bake for 25-30 minutes until the top is bubbling and turning brown.