Vegan Aubergine Parmigiana (Melanzane alla Parmigiana)

 This dish is inspired by the Sicilian classic, melanzane alla parmigiana (or aubergine parmigina). Layers of charred aubergine, rich and herby tomato sauce, homemade vegan mozzarella and homemade vegan Parmesan make this dish so deliciously creamy and flavoursome. 

Serves: 4

Ingredients:

For the tomato sauce:

• 3 400g cans chopped tomatoes
• a few tsp dried oregano, basil and sage
• 150g cherry or plum tomatoes
• drizzle olive oil
• 1 small red onion, finely chopped
• 2 cloves of garlic, minced
• 1 tsp each dried oregano and basil
• dash balsamic vinegar
• 1 tbsp tomato puree
• pinch sugar
• handful basil, chopped

For the vegan mozzarella: 

• 6 tbsp ground almonds
• 2 tbsp water
• 2 tbsp vegan margarine, melted
• 230g silken tofu
• 1 tbsp lemon juice
• 6 tbsp nutritional yeast
• 1/4 tsp salt
• 1 tsp garlic powder
• 2-3 tbsp tapioca starch
• 1 tsp white miso paste
• 1/2 tsp apple cider vinegar
• 2 tbsp vegan milk (almond, coconut, oat etc.)
• 1 tbsp avocado oil (or sub olive or vegetable oil)

For the aubergines:

• 3 medium aubergines
• salt
• 1/4 cup extra virgin olive oil
• handful finely chopped fresh mint
• a few tsp of dried basil and oregano

For the vegan parmesan:

• 1 slice of bread, toasted
• 15g cashews
• 5g nutritional yeast

To serve (optional):

• toasted pinenuts
• basil for garnish
• warm bread

Method:

1. Preheat the oven to 200C.
2. Prepare the aubergines: Slice the aubergines lengthways into 1/4 inch thick slices. Lay out on a large tray and sprinkle generously with salt, tossing together so everything is evenly coated. This is important as the salt will draw out access moisture so the aubergine is tender when cooked.
3. Pour three tins of chopped tomatoes into a large roasting dish. Sprinkle with the dried herbs and a drizzle of olive oil. In a small roasting tin, add the fresh cherry or plum tomatoes and drizzle with olive oil.  
4. Add both tins to the oven and roast for 30 minutes or so, stirring occasionally, until the chopped tomatoes are bubbly and beginning to caramelize around the edges. 
5. Whilst the tomatoes are cooking, prepare the vegan mozzarella by blending all of the mozzarella ingredients together until smooth. Pour into a saucepan over medium heat and stir until the cheese becomes thick and stringy. Taste and adjust seasoning/ flavours. Transfer to a bowl and set aside to cool. 
6. Continue making the tomato sauce: in a saucepan, heat some olive oil and add the finely chopped onion. Cook for a few minutes until soft/ translucent, then add the minced garlic. Cook for a couple minutes, and stir in the dried oregano and basil. Deglaze the pan with a splash of balsamic vinegar. Stir in the tomato puree. 
7. Transfer the onions and garlic to a saucepan, and clean the frying pan to be used for the aubergine. 
8. Once the chopped tomatoes in the oven are done roasting, add them and the roasted cherry/plum tomatoes to the pan with the onions and garlic. Stir thoroughly, and keep simmering over a low heat until ready to use. Reduce the heat of the oven from 200C to 180C. 
9. Cook the aubergines: using a clean cloth or some paper towels, pat down the aubergine until dry. Place the dry aubergine onto a different clean, dry plate/ tray. 
10. In a small bowl mix the extra virgin olive oil, chopped mint, and dried herbs. 
11. Heat the frying pan over high heat. In batches, brush a little of the herb-oil mixture onto each side of each slice of the aubergine before placing them into the frying pan, evenly spread out. Be careful not to overcrowd the pan. Fry for a couple minutes on each side until the aubergine slices are slightly charred on both sides. Once cooked, transfer to a plate and set aside. Repeat this step until all of the aubergine slices are cooked.
12. Finally, prepare the vegan parmesan mixture: blend the slice of toasted bread, the cashews and the nutritional yeast together until a fine, crumbly mixture forms. 
13. Make the layers: In a large oven-safe dish, spread a layer of the tomato sauce, followed by a layer of the aubergine slices, then another layer of tomato sauce. Next, add clumps of the vegan mozzarella and a sprinkle of the vegan parmesan. Repeat this order (Sauce, aubergine, sauce, mozzarella, parmesan) until all of the ingredients are used up. Top with a handful of pinenuts. 
14. Cover the dish with foil and bake in the oven at 180C for 15 minutes, then remove the foil and bake for another 15-20 minutes.
15. Serve with a garnish of basil and warm bread.

Enjoy! :)