Veg Eggplant ParmigianaIngredients

  • 60 ml (2 fl oz / 1/4 cup) olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1.25 kg (2 lb / 12 oz) tomatoes, peeled and chopped (see Note)
  • oil, for shallow frying
  • 1 kg (9 lb / 4 oz) eggplants (aubergines), very thinly sliced
  • 250 g (9 oz) bocconcini / fresh baby mozzarella cheese / Tofutti Soy Cheese
  • 185 g (6 1/2 oz / 1 1/2 cup) finely grated cheddar cheese /soy cheddar
  • 2 very large handfuls basil leaves, torn
  • 50 g (1 1/4 oz / 1/2 cup) grated parmesan cheese /see homemade  mock parmesan

Directions

  1. Heat the oil in a large frying pan over medium heat.
  2. Cook the onion until soft. Add the garlic and cook for 1 minute.
  3. Add the tomato and simmer for 15 minutes.
  4. Season with salt.
  5. Preheat the oven to 200’C (400’F / Gas 6)
  6. Shallow fry the eggplant in small batches for 3 – 4 minutes, or until golden brown. Drain on paper towels
  7. Place one-third of the eggplant slices in a 1.75 litre (61 fl oz / 7 cup) ovenproof dish.
  8. Top with half the bocconcini/tofutti soy and half the cheddar/soy
  9. Repeat the layers, finishing with a good layer of the eggplant.
  10. Pour over the tomato mixture. Scatter with torn basil leaves, then the parmesan/mock.
  11. Bake for 40 minutes and serve.

Variation:

If you prefer not to fry the eggplant, brush it slightly with oil and brown lightly under a hot grill.

Note:

To peel the tomatoes, score a cross in the base. Put in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel off the skin.

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