How to Make
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Preheat the oven to 190ºC/375ºF/gas mark 5 and lightly oil a rectangular ovenproof dish.
Heat the oil and gently fry the onions for a few minutes until softened but not browned. Add the mushrooms and cook for 1 minute. Add the oats, walnuts and breadcrumbs; mix well and season with a little sea salt and plenty of black pepper.
Slice the aubergines and sprinkle with salt to bring out any bitter juices. Leave for 30 minutes, then rinse thoroughly.
Place one-third of the aubergines in a layer in the bottom of the dish. Place half the walnut mixture on top and add the tomatoes. Add another third of the aubergines, the remaining walnut mixture and the last of the aubergines.
Mix together the ingredients for the topping and spread over the top. Cook in the oven for 30 minutes until crisp and golden.