Plant-based Parmigiana

1. Pre-heat the oven to 180 degrees celsius. Wash and slice the aubergines into 1/2 cm thick round discs, then place them on a large plate and sprinkle with a little salt.

2. Heat the Mr Organic Olive Oil in a griddle pan, then place in the aubergine rounds in batches. Grill them on one side before flipping them over to grill on the other, until they’re slightly golden in colour. Place the grilled aubergine slices on a clean tea towel to soak up any excess oil. Repeat the process until all of the aubergine slices are grilled, drizzling the pan with more oil in between each batch if needed.

3. Next, layer the base of a baking dish with 1/3 of the jar of Mr Organic’s Dairy Free Organic Parmigiana Sauce, spreading it out with a spoon or basting brush. Place a layer of the grilled aubergine slices on top of the Parmigiana Sauce, then place another layer on top of that, covering any gaps from the first layer. Pour another 1/3 of the Parmigiana Sauce on top of the aubergine layer, then sprinkle on half of the mozzarella, scatter over some basil leaves and sprinkle over some salt and pepper.

4. Repeat the process again: two layers of grilled aubergine slices, another layer of Parmigiana Sauce, mozzarella, basil, salt and pepper, then finish with the final 1/3 of the sauce.

5. In a separate bowl, toss together the panko breadcrumbs, half of the vegan parmesan and pine nuts until well combined, then sprinkle it over the top of the bake evenly. Lastly, sprinkle over the remaining 1/4 cup of vegan parmesan, then place it in the oven to bake for 30 minutes or until golden.

6. Once baked, remove from the oven, tear some more fresh basil leaves over the top and serve hot.