Aubergine Parmigiana

I have never eaten Aubergine Parmigiana even before I went vegan, though it is a popular dish in Italian restaurants.   I saw this recipe for a vegan version in Vegan Food & Living magazine and loving aubergine had to make it.   I tweaked the recipe slightly, as it required grated cheese and I only had Good Carma Parmesan substitute, which worked perfectly.

1 large aubergine
4 tbsp olive oil
1 onion chopped
2 tsp dried oregano
3 tbsp vegan Parmesan
60 g breadcrumbs
800 ml tomato sauce (I used homemade)

Serves 4

Heat the oven to 190º.   Cut the aubergine into slices and place on a baking tray, brush with 1 tbsp olive oil and cook in the oven until brown and tender.

Cook the onion in 2 tbsp oil for 10 mins, until translucent and soft, add the oregano and tomato sauce and cook for another 5 mins.

Spoon one third of the tomato sauce into an ovenproof dish and spread out evenly.

Sprinkle on some of the Parmesan, layer on half the aubergine slices, then sprinkle with some breadcrumbs.

Repeat the layers finishing with tomato sauce, add the last of the Parmesan and breadcrumbs and drizzle with the remaining oil.

Bake for 25-30 mins, until bubbling and golden on top, then leave to stand for 5 mins before serving.