Vegetable Parmigiana

This was my version of a gluten free dairy free low cal parmigiana it's also organic! I had it with a wee piece of salmon and it was a really nice light meal.

1 aubergine
1/2 round courgette
2 tomatoes
tomato sauce (I had previously made this for the pizza)
goat cheese
sea salt
pepper

First preheat the oven to 180º C. I sliced all the vegetable into nice even slices and lay them in rows in a glass pyrex then covered everything in the leftover tomato sauce I'd made for the pizza and crumbled the goat cheese on top of that. I finished it with sea salt and pepper and put it in the oven for about 20 minutes or until the vegetable look baked and the cheese is beginning to brown and melt. All the flavours cooked together really nicely and I had the salmon plain and mixed it in with the veg for flavouring!