Aubergine Parmigiana

Delicious recipes from The Pioneers of Plant-Based Food

Roasted aubergine and beefstake tomato layered with mozzarella style Cheezly. Served on a bed of red sauce and topped with homemade pesto.

Aubergine Parmigiana

mins

serves

Ingredients

Parmigiana
  • 1 large aubergine
  • 2 Beefsteak tomatoes
  • 100g VBites Mozzarella style Cheezly
  • 2 tbsp olive oil
  • 1 tsp salt
Red Sauce
  • 1 tbsp olive oil
  • 1 red onion, finely diced
  • 2 cloves of garlic, minced
  • One tin of chopped tomatoes
  • 2 tsp balsamic vinegar
  • 1 tsp of brown sugar
  • Salt (to taste)
Pesto
  • 1 bunch of fresh basil
  • 1 tbsp of olive oil
  • 1 tbsp of pine nuts
  • Salt (to taste)

Method

Parmigiana
  • Cut the Aubergine into thick 1.5-2cm slices
  • Sprinkle with salt and allow to sit for 20 minutes before squeezing out the water.
  • In a large frying pan heat the olive oil and fry the aubergine slices on a low heat until tender.
  • Remove from heat and dab with kitchen roll to absorb excess oil
  • Slice the beefsteak tomatoes into pieces of the same thickness
  • Start building the two parmigiana by placing a layer of aubergine sprinkled with Cheezly, followed by a layer of tomato and Cheezly. Repeat until all the slices are used.
  • Once the red sauce is prepared, place the parmigiana in the oven at 180c for 5 minutes until the Cheezly has melted.
Red Sauce
  • Heat the olive oil in a medium pan
  • Add the red onion and sauté until soft, stir in the garlic and cook for another minute
  • Add the balsamic vinegar and stir into the onions and garlic
  • Mix in the chopped tomatoes and simmer on a low heat.
  • Add the sugar and cook for a further 5 minutes to reduce.
Pesto
  • Add the fresh basil leaves, oil, and salt into a blender and blend for 15-20 seconds.
  • Roughly chop pine nuts and mix into the pesto.
To serve
  • Place the parmigiana into a shallow bowl
  • Pour the red sauce around the edges
  • Sprinkle with pesto and fresh basil leaves (Optional)

 

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