Celebrating the fifth day of Veggy Malta’s #meatfreeweek with my version of Aubergine Parmigiana.
Ingredients: 2 aubergines, sliced into thick discs. plain flour, soya milk or any vegan milk which is unsweetened, breadcrumbs (i prepared mine with the onion & sage version together with nutritional yeast and grated vegan Parmesan), freshly prepared tomato sauce, grated mozzerella-style vegan cheese, home-made green pesto.
Method: prepare three separate stations (bowls) with 1- flour, 2- milk, 3-breadcrumbs. Dip the aubergine discs in each, first the flour, then into the milk and finally cover in breadcrumbs. Place on an oven tray lined with baking paper and cook in a hot oven for 20 mins. For a golden crust, shallow fry the discs once out of the oven. 🙂
Arrange the discs back on the oven tray by reconstructing the aubergines, add your favourite tomato sauce and grated vegan cheese in between layers. Place once more into the oven until the cheese melts. Plate the aubergine stacks onto a pesto sauce and enjoy 😀
Thankful to Barbuto for the organic and pesticide-free vegetables
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