Aubergine Parmigiana

You won't believe our Aubergine Parmigiana is 100% plant-based. It has a super rich and deep tomato flavour, layered with aubergine slices and our first choice of Vegan Mozzarella. A vegan dish to impress.

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Cook: 45 MINS


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Preheat oven to 180°C/ 360°F.
Chop off the ends, then carefully slice aubergine into thin slices lengthways. Season with salt and pepper, then drizzle with tbsp of olive oil, ensuring all slices of aubergine are coated in olive oil.
Place a cast iron griddle on high heat, once pan is very hot, add aubergine slices to pan and cook for 3 mins on each side, until aubergine shows griddle marks. Once cooked, set aside and continue to cook aubergine in batches.
Meanwhile, heat tbsp of olive oil in a non-stick pan and add onion and garlic. Cook for 5 mins until soft, then add passata, red wine vinegar, oregano and sugar. Mix everything together and bring pan to a low simmer. Cook until sauce reduced by roughly half.
Once aubergine and tomato sauce is ready, spoon some sauce onto a baking dish and spread to cover base of baking dish. Then, add aubergine slices, vegan mozzarella slices and more sauce. Repeat this process until all sauce and aubergine is used up. Top with some more mozzarella slices and black pepper, then cover baking dish with tin foil. Bake for 30 mins, then remove tin foil and bake for another 5 mins, until the cheese comes out golden and bubbling.

Nutritional Info

Per serving:

Cals – 535

Carbs – 45g

Fat – 33g

Protein – 7g


Serves 4

For the Aubergine Parmigiana:

  • 2 large aubergines.
  • Extra virgin olive oil.
  • 1 onion - finely chopped.
  • 1 cloves of garlic - finely chopped.
  • 500g of passata.
  • Tsp of oregano.
  • Tbsp of red wine vinegar.
  • Tsp of sugar (optional).
  • Salt and pepper, to taste.
  • 10 slices of Violife vegan mozzarella, can use any other type of vegan cheese.

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