Aubergine parmigiana with tofu and basil

Ingredients

For 1 serving

• Eggplant300 g
• Tofu160 g
• Tomato passata200 g
• Basil8 g
• Onion20 g
• Almonds8 g
• Nutritional yeast6 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: nuts, soy,

In season: June – September

Method

1. Wash and trim the aubergines and slice them about 0.5 cm thick; salt them and leave them in a colander for 10 minutes, then pat them dry: they lose their bitter juices and soak up less.
2. Meanwhile make the sauce: peel and chop the onion and soften it in a small pan with half the oil over medium-low heat for 3 minutes, until translucent; add the tomato passata, season with salt and simmer over low heat for 10 minutes, until thickened.
3. Turn the oven on to 190 °C (conventional) and heat a griddle pan over high heat; grill the aubergines a few at a time for 2–3 minutes per side, until soft with golden stripes.
4. Drain and pat dry the tofu and cut it into thin slices; finely chop the almonds and mix them with the nutritional yeast.
5. In a small baking dish alternate layers of sauce, aubergine, tofu slices and basil leaves, finishing with sauce; sprinkle with the almond and yeast mix and drizzle with the remaining oil.
6. Bake at 190 °C for 25 minutes, until the top is golden and crisp and the sauce bubbles at the edges; leave to rest for 5 minutes before serving.