This eggplant and fetta lasagne is an excellent vegetarian alternative to traditional lasagne. This recipe takes a little while to prepare so it is perfect for a weekend dinner. If you don't finish it all in one night, don't worry because it is also enjoyable served cold.
Preheat to 200 degrees C. Grease a 35cm x 25cm baking dish.
In a small bowl combine the oil and garlic. Brush the eggplant, on both sides, with the oil and garlic mixture. Cook on a heated grill tray or on the barbeque until browned both sides. Cool.
Pesto: Place basil, pine nuts, galic, olive oil and pepper in a food processor until almost smooth.
Arrange 1/4 of the eggplant in the prepared baking dish. Layer 1/3 of the baby spinach and then 1/3 of the zucchini over the eggplant. Spread a 1/3 of the pesto over the zucchini layer. Sprinkle 1/3 of the fetta over the top of the pesto. Repeat layering in this fashion. Finish with a layer of eggplant on top. Beat two eggs and pour the mixture over the eggplant. Bake in the oven for 30 minutes.