Aubergine Parmazano

That's right Parmazano, not parmigiana. Parmesan is rarely suitable for vegetarians as it’s nearly always made with animal rennet, but Parmazano is a vegan alternative. I’ve no idea whether or not it’s like real Parmesan but I like it.

This recipe has been adapted from one I saw on a Sacla jar about 10 years ago.

Ingredients

1. large onion

2 cloves of garlic

2 tins of tomatoes

2 pinches of sugar

Some oregano (I used about 3 teaspoons of fresh oregano)

1 tbs of tomato puree

About 6 tbs of Parmazano

Ball of mozzarella

8 sundried tomatoes

¾ aubergine

Olive oil

1. Heat some olive oil in a pan. Chop the onion and sauté it. Crush the garlic and add it.

2. Add the tinned tomatoes, sugar, oregano and tomato puree and simmer until it thickens and comes together. Adjust the seasoning as you see fit.

3. Slice the aubergine and brush with olive oil. Gridle in a gridle pan (or grill, fry or bake if you prefer).

4. While the aubergine is gridling and the tomato sauce is simmering cut the sundried tomatoes into bite sized pieces and slice the mozzarella.

6. Put a layer of gridled aubergine circles on the bottom of an oven proof dish.

7. Add a layer of tomato sauce, and sprinkle on half the parmazano.

8. Scatter half the sundried tomato pieces on next and top with half the mozzarella.

9. Repeat the layering sequence finishing with the mozzarella.

10. Bake in the oven until browned on top. I tend to bake everything at gas mark 6 or 200 degrees unless otherwise specified. Should be cooked after 20 – 30 minutes.

This is enough for all of us for two meals. N is only 1, so her portions aren’t very big (in reality we just give her a small bit of ours). This recipe would be enough for four people is supplemented with salad and bread, or if you’re just having it on its own it’s really only enough for two people.

I’ll add some photos when I get around to downloading them.