Vegan aubergine parmigiana with tofu cream

Ingredients

For 1 serving

• Eggplant350 g
• Tomato passata150 g
• Tofu120 g
• Nutritional yeast8 g
• Basil6 g
• Extra virgin olive oil1 tablespoon
• Breadcrumbs10 g
• Garlic1 clove
• Saltto taste

Contains: gluten, soy,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Wash and trim the aubergines, slice them about 5 mm thick, lay them on trays lined with baking paper and brush with half the oil.
2. Bake for 15 minutes, until soft and lightly golden; then lower the oven to 190 °C.
3. Meanwhile heat a little of the remaining oil in a small pan with the crushed garlic clove, pour in the tomato passata, season with salt and simmer over low heat for 10 minutes, until thickened; remove the garlic.
4. Drain the tofu and blend it with the nutritional yeast flakes, half the basil, a pinch of salt and two spoonfuls of water until smooth.
5. In a baking dish alternate layers of sauce, aubergine, tofu cream and basil leaves, finishing with sauce.
6. Sprinkle with the breadcrumbs, drizzle with the remaining oil and bake at 190 °C for 20 minutes, until crisp and golden on top.