Ingredients

Instructions

1 Preheat the oven to 190C/ Gas 5/fan oven 170C. Brush the aubergine slices with 1 tablespoon of the olive oil and season. Place on a baking sheet and cook for 25-30 minutes until tender and golden. Remove from the oven and set aside to cool.

2 Lightly oil four ramekins and line with the aubergine, making sure the slices overlap each other and leave no gaps. They should also overlap the sides of the ramekin dish so that they can be folded over to cover and secure the filling.

3 To make the filling, heat the remaining oil in a large frying pan and cook the onion and garlic for 5 minutes until softened. Stir in the cl)opped mushrooms and cook for a further 5 minutes until softened. Add the vinegar, parsley and seasoning, then simmer for aboutlO minutes or until the liquid has almost evaporated. Mix with the ricotta and Parmesan cheeses and season to taste.

4 Divide the mushroom mixture between the ramekins. Fold over the aubergine edges. Press down to ensure filling is compact. Bake for 5 minutes to heat through.