preheat oven medium heat
first cut you eggplant in half length ways cut it length ways until almost cut through and then short ways so that you left with little squares still attached to the skin sprinkle with salt and turn upside down on a plate for thirty minutes .
gently fry the sliced mushrooms in a little oil, set aside .
melt the butter and add the garlic , do not brown just soften., add the flour or starch and slowly add the milk until it has thickened
add the mushrooms to sauce and season
pat dry the aubergine and season with pepper and chilli powder
turn into baking dish and sprinkle well with the olive oil
push the tomatoes and the anchovies into the cuts at random
sprinkle with parmesan if using
put onto oven and bake for about 30 minutes until to the aubergine is nice and tender.
you can use feta, Cheddar or goats cheese for extra flavour.
serve hot with a crusty bread
