21 January 2021

Aubergine Parmigiana

With Mr Organic's Dairy-Free Creamy Parmigiana Sauce | AD


A delicious Aubergine Parmigiana made easy with Mr Organic's Dairy Free Parmigiana Sauce! Layers of grilled, meaty aubergine between this beautiful, rich pasta sauce, melted vegan mozzarella and fragrant basil finished with a 'cheezy', crisp breadcrumb topping - it's what hearty, homemade Italian-style dinner dreams are made of!


SERVES: 1    |     PREP TIME: 20 MINUTES    |    COOKS IN: 25-30 MINUTES

INGREDIENTS

2 large aubergines or 4 small-medium aubergines
Handful fresh basil
Salt & pepper 
1/2 cup + 1/4 cup vegan parmesan cheeze 
2 tbsp pine nuts 
More fresh basil, to garnish

METHOD

1. Pre-heat the oven to 180 degrees celsius. Wash and slice the aubergines into 1/2 cm thick round discs, then place them on a large plate and sprinkle with a little salt.

2. Heat a good drizzle of olive oil in a griddle pan, then place in the aubergine rounds in batches. Grill them on one side before flipping them over to grill on the other, until they're slightly golden in colour. 

3. Place the grilled aubergine slices on a clean tea towel to soak up any excess oil. Repeat the process until all of the aubergine slices are grilled, drizzling the pan with more oil in between each batch.

4. Next, layer the base of a baking dish with 1/3 of the jar of Mr Organic's Dairy Free Organic Parmigiana Sauce, spreading it out with a spoon or basting brush.

5. Place a layer of the grilled aubergine slices on top of the Parmigiana Sauce, then place another layer of the grilled aubergine slices on top, covering any gaps from the first layer.

6. Pour another 1/3 of the Parmigiana Sauce on top of the aubergine layer, then sprinkle on half of the mozzarella, scatter over some basil leaves and sprinkle over some salt and pepper.

7. Repeat the process again: two layers of grilled aubergine slices, another layer of Parmigiana Sauce, mozzarella, basil, salt and pepper, then finish with the final 1/3 of the sauce.

8. In a separate bowl, toss together the panko breadcrumbs, 1/2 cup of the parmesan and pine nuts until well combined.

9. Sprinkle the parmesan-breadcrumb mixture over the top of the bake, then top with the other 1/4 cup of parmesan.

10. Place the Aubergine Parmigiana in the oven to bake for  30 minutes or until golden. 

11. Once baked, remove from the oven, tear over some more fresh basil leaves and serve hot. Enjoy! 


 *This post is part of a paid-for collaboration with Mr Organic


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