A much lighter yet delicious version of the classic Italian Parmigiana. Layers of aubergines smothered between organic tomato sauce and vegan cheese and “breaded” with natural yeast to make them crispy and cheesy. Get ready for an explosion of earthy flavors!!

INGREDIENTS

4 Aubergines

1/2 Red Onion

2 garlic cloves finely sliced

2 Tablespoons of olive oil

2×400 g organic tinned tomatoes

Pinch of Salt

Pinch of Pepper

3–4 tbsp chopped fresh basil

150g of wholewheat flour

2–3 tbsp natural yeast

150 g rice cheese

1 glass of water

1 Vegetable stock cube

TYPE

Gluten-free, Refined Sugar-free, Nuts-free

METHOD

STEP 1) Preheat your oven to 220C for 10-15 minutes.

STEP 2) Remove the stalks from the aubergines and cut them up into 1 cm thick slices.

STEP 3) Pour flour into a plate. Dip each side of every piece into the flour, lay them on a baking tray and put them in the oven for 20-25 min. Sprinkle some olive oil and salt to add some flavour and ensure that they don’t stick to the tray.

STEP 4) Pour the olive oil into a medium saucepan. Chop the garlic into fine slices and drop them into the pan.

STEP 5) Add the tomatoes to the garlic and amalgamate everything with a pinch of salt and pepper. If you like it hot, add some chilli flakes.

STEP 6) Once the sauce starts boiling, add the water, the vegetable stock and leave to simmer for 10-15 minutes, at low/medium heat.

STEP 7) When the aubergine are golden and crispy, take them out a rest them on a plate. Put a couple kitchen roll sheets underneath to ensure that the oil gets soaked up.

STEP 8) Add the basil to the sauce and stir a couple of times to ensure that the flavour gets infused in the sauce.

STEP 9) Grab a large oven dish and cover the base with the tomato sauce then add the first layer of aubergines.

STEP 10) Cover the first layer with more sauce and sprinkle some vegan cheese, parmesan and natural yeast.

STEP 11) Keep adding layers and the other ingredients with the same order until the tray is full then put it in the oven for 20-25 minutes.

STEP 12) When the top is golden, your parmigiana is ready (yay!)

STEP 13) EnjoyEat!

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