Main

Aubergine Parmigiana

Dive into the heart of Italian culinary excellence with our Aubergine Parmigiana, a tantalising dish that marries the robust flavours of sun-kissed tomatoes, creamy Violife mozzarella, and velvety aubergines.
As you delve into this culinary masterpiece, the layers seamlessly meld together. Immerse yourself in the tradition, and let each bite transport you to the heart of the Italian culinary legacy.

Dive into the heart of Italian culinary excellence with our Aubergine Parmigiana, a tantalising dish that marries the robust flavours of sun-kissed tomatoes, creamy Violife mozzarella, and velvety aubergines.

Cooking time45 minutes
Preparation time1 hour
Servings10 portions

Medium

INGREDIENTS
PREPARATION

For the parmigiana

8 medium aubergines (sliced 1.5 cm thick and chargrilled)
50 g Flora Plant B+tter Unsalted
2 tbsp olive oil
1 large onion
6 large garlic cloves (minced)
3x 400 g chopped tinned tomatoes
150 ml red wine
Half a bunch of fresh basil
2 bay leaves
2 tsp mixed dried herbs
1/2 tsp chilli flakes
50 g soft brown sugar
salt and freshly ground black pepper

For the sauce

125 g Flora Plant B+tter Unsalted
125 g plain flour
500 ml plant milk
100 g Grated Violife mozarella (75g for the sauce, 50g for the top)
100 g Grated Violife Cheddar (75g for the sauce, 50g for the top)
30 g nutritional yeast
salt and freshly ground black pepper

Chargrill the aubergine slices on an oiled griddle pan.
Sweat off the chopped onions until translucent, add in the minced garlic cloves and cook for a few minutes.
Add in all the other ingredients for the tomato sauce.
Cover and reduce the heat, simmer until thickened and reduced.
To make the cheese sauce, melt the Flora Plant B+tter Unsalted, add the flour and cook out for a few minutes.
Slowly add in the milk, once smooth, add in the cheese for the sauce, salt, pepper and nutritional yeast.
Layer the aubergine slice and the tomato sauce in layers until you have nothing left into an oven dish.
Top with the cheese sauce and the remaining grated cheese, bake until golden brown in the oven for approx. 45 minutes at 180 oC