Aubergine parmigiana with tofu, tomato and basil

Ingredients

For 1 serving

• Eggplant300 g
• Tofu180 g
• Tomato passata200 g
• Nutritional yeast1 tablespoon
• Basil8 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: soy

In season: June – September

Method

1. Heat a conventional oven to 200 °C. Wash and trim the aubergines and slice them lengthways about 5 mm thick.
2. Heat a griddle pan over high heat and grill the slices for 2–3 minutes per side, until soft and striped.
3. Meanwhile cook the tomato passata in a small pan with half the oil and a pinch of salt over medium heat for 10 minutes, until thickened; off the heat add half the basil. Slice the tofu thinly, about 5 mm.
4. In a small baking dish layer sauce, aubergine, tofu slices and basil leaves, seasoning lightly with salt and pepper; finish with sauce, the nutritional yeast and a drizzle of the remaining oil.
5. Bake for 25 minutes, until bubbling at the edges and golden on top; rest for 5 minutes before cutting so the layers set.