Vegan Aubergine Parmigiana


Serving 10 people




2500 g



500 g



80 ml


Olive Oil > Italian 

30 g



500 g


Cooking Italian Tomatoes Sauce 

1000 g


Tomatoes > Chopped > 

2 g


Salt > Cooking > 

2 g


Pepper > Cracked Black > 

100 g


Fresh Basil

300 g


Vegan Mozzarella Style (Waitrose) 




1. Wash and trim the aubergines. Slice into approx.1cm thick put them in a colander put a pinch salt them cover by placing a weight on top leave for at least 30 minutes to lose some of the water.

Toss in a bowl with HALF of the olive oil until well coated. 

If available heat a griddle plate or char-grill and mark the aubergines on both sides, place onto a tray and finish cooking in the oven set at 170c until tender, remove from the oven and allow to cool.
2. Peel the onions and finely dice, sweat in the REMAINING olive oil until softened, add the garlic finely chopped and continue to cook for a further 2-3 minutes, add the chopped tomatoes and tomato sauce stir well and simmer gently for approx. 15-20 minutes. 

Season the sauce with the salt and pepper and keep to one side.
3. Wash, drain and pick the bail leaves. 

4. In suitable individual serving dishes (this can be made multi portion if required) layer up the cooked grilled aubergine slices with the tomato sauce and fresh basil leaves, sprinkle the vegan mozzarella in between each layer, bake for approx. 20 minutes in an oven set at 175c until golden on top.