Moussaka Vegetarian

Olive Oil Spray
1 large eggplant sliced
2 zucchini sliced
olive oil
onion
2 cloves garlic
1 400g tin of black beans
1 400g tin of diced tomato
Herbs to taste
150g ricotta
2/3 cup milk (dairy free)


Spray non-stick pan and fry sliced eggplant and zucchini in batches

Heat fry pan, and cook garlic and onion. Add beans and fry until softened. Add tomato and simmer.
Add herbs to taste.

Place eggplant and zucchini in a baking dish. Layer with sauce and the rest of the eggplant and zucchini like a lasagna.

Mix ricotta and milk, and spread over the top. Sprinkle Parmesan.

Bake for 40 minutes or until golden.