Made with eggplant, mushroom, leek, tomato and mozzarella.
Use a ridged pan to cook the egg plant (otherwise a normal fry pan will do). Warm the pan on a medium heat.
Drizzle a little oil on each side of the egg plant slices. Sprinkle with salt and pepper.
Fry for 5 minutes on each side, make sure the eggplant does not stick to the pan.
Remove from heat and place in the oven on a low heat to keep warm.
In a flat pan add the rest of the oil. Fry the leek and garlic for about 5 minutes. Next add the mushroom & cherry tomatoes, stir fry for 2 minutes, then add the basil, spinach, wine, oregano and a little salt and pepper.
Cover the pan and allow the vegetables to steam for 2 minutes.
Add the tomato passata, stir and simmer for 5 minutes.
Pre-heat grill on medium/high heat.
Remove eggplant from oven. Spoon layer of the vegetable mix over a slice of eggplant, top with another slice of egg plant and vegetable mix. Next top with Parmesan and 4 slices of mozzarella. Repeat these steps to build the second Parmigiana.
Grill until the mozarella melts.