Ingredients

400g can chopped tomatoes

1 large onion, finely chopped

1  large aubergine, cut into 1 cm thick slices

350g Quorn Mince

2  tbsp tomato puree

1  tbsp freshly chopped parsley

Salt & ground black pepper

Low calorie cooking spray

2  eggs, beaten

500g fat free natural yogurt

2 garlic cloves, chopped

Method

1.           Place the aubergine slices onto a clean paper towel and sprinkle with salt. Leave for 20 minutes then rinse with cold water and dry.

2.           Meanwhile, dry fry the onion, garlic and  Quorn Mince in a large heavy based saucepan. Add the tomato purée, canned tomatoes and parsley and simmer for approximately 30 minutes until tender. Transfer the mixture into an ovenproof dish.

3.           Beat the eggs and yogurt together in a bowl and season to taste.

4.           Place the aubergine slices on a grill pan and spray with low calorie cooking spray. Place under a preheated hot grill for 4-5 minutes each side. Arrange the aubergine on top of the Quorn mixture and pour the yogurt and egg mixture over. Bake in a preheated oven at 180°C/160°C Fan/Gas 4 for 20-30 minutes until golden brown.