Vegan_Food_and_Living_Cookbook_-_Spring_2019

Total fat Saturates Salt Sugar Protein

12 .7g 1.9g 4g 12 .7g 18.4g

Crispy aubergine parmesan stacks

By Megan Sadd

Serves 2 | Prep 20 mins | Cook 40 mins | Calories 621 (per serving)

1 medium aubergine

FOR THE

BREADCRUMB MIX

50g (1 cup) breadcrumbs,

plain or gluten free

1 tsp garlic powder

¾ tsp sea salt

4g (2 tsp) Italian seasoning

8g (1 tbsp) nutritional yeast

FOR THE DREDGING

LIQUID

2 tbsp (15g) tapioca lour

60ml (¼ cup) water

FOR THE FLOUR

PLATE

125g (1 cup) plain lour,

or rice lour

1 tsp sea salt

25g (½ cup) sun-dried

tomatoes in oil, drained

150g (1 cup) small fresh

tomatoes (ideally mini

plum tomatoes)

15ml (1 tbsp) olive oil

4 garlic cloves, peeled

5g (2 tsp) dried basil

500g (2 cups) ready-made

tomato sauce, or passata

60g (½ cup) shredded

vegan mozzarella

TO SERVE

fresh basil

mixed green salad

1 Preheat the oven to 230°C/Gas

Mark 8. Slice the aubergine into

8mm (¹/ 3 in)-thick slices, then pat dry.

2 Set up the dredging station: mix

the breadcrumbs, garlic powder,

salt, Italian seasoning and yeast in

a shallow bowl. Mix the tapioca

flour and water in a second bowl.

Mix the plain flour and sea salt on

a large plate.

3 Line two baking trays with

parchment paper.

4 Coat the aubergine slices with the

flour mixture. Next dip them in the

tapioca mix and then carefully coat

them in the breadcrumbs. Arrange

the slices in an even layer on the

baking trays and make sure they

don’t touch.

5 Bake the aubergine for 18 minutes.

It’s okay if the oven isn’t fully hot

yet. Use a fork to carefully turn the

aubergine after 10 minutes. In the

meantime, finely chop the sun-dried

and plum tomatoes.

6 Put the olive oil in a large saucepan

over a medium-high heat. Mince the

garlic while the pan heats up.

7 Add the sun-dried tomatoes to

the pan, cook for 30 seconds, until

sizzling, and then add the garlic, basil

and plum tomatoes. Cook and stir

for 5-7 minutes, until the tomatoes

start to break down, and then add

the passata to the pan. Simmer for

another 10 minutes. Stir often to

prevent sticking and turn the heat

down if necessary.

8 While the sauce is cooking, chop

a handful of basil for the garnish.

9 When the aubergine slices have

5 minutes left, sprinkle them with

the vegan mozzarella, then put them

back in the oven until the cheese

starts to bubble and the aubergine is

crisp. Layer the stacks by alternating

aubergine slices with passata. Top

with chopped basil and serve with

a simple mixed green salad and your

favourite dressing.