HERE'S a myth - Vegetarian food is boring.
Here's a fact - The traditional parmigiana is made with eggplant, not chicken, despite what your local pub might tell you.
And here's a recipe the whole family will love, combining a household favourite with stacks of nutrient-filled vegetables.
And get your free packet of Pink Striped Eggplant seeds with today's paper!
1 large eggplant
1/2 kent pumpkin
3 large zucchinis
Classic tomato pasta sauce
Knob of butter
Grated tasty cheese
Salt and pepper
Slice eggplant and season with salt and pepper.
Fry in a little oil until lightly brown.
Do the same with the zucchini.
Thinly slice pumpkin and lightly roast in the oven until half-cooked.
Layer the eggplant, pumpkin and zucchini in a baking dish and top with tomato pasta sauce.
Repeat for as many layers as desired. Top with a layer of the tomato sauce.
Now for the cheese sauce: In a pot on the stove, melt a knob of butter and as you stir with a wooden spoon the whole time, mix in a dessert spoon of flour. Add a dash of milk.
Continue to add flour and milk until you have a creamy consistency, stirring the whole time.
Add a handful of grated cheese and combine. Pour over the lasagne. Dust with parmesan cheese.
Bake in the oven for about 30 minutes, or until bubbling. Enjoy!
This one freezes well too, so if you have leftovers, cut into portions and put in the freezer for next week's lunches or an easy dinner.
Fun fact: Eggplants are part of the nightshade family and contain nicotine. They contain the highest level of nicotine in any edible plant, but luckily it's only a tiny amount so it is not harmful to the human body. You would need to eat about 20kg of eggplant to get the same nicotine level as one cigarette.
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