Parmigiana di Melanzane Recipe – By Peter Egan

Peter is an incredible actor, a true gentleman and a passionate animal lover. He took part in Veganuary 2016 and has never looked back. If, like Peter, you’re a fan of rich Mediterranean flavours, then try this beautiful Melanzane.

Serves

Ingredients

2 tbsp olive oil, plus extra for brushing
3 cloves garlic, crushed
3 sprigs of thyme
8 sage leaves, finely chopped
4 x 400g cans chopped tomatoes
3 tbsp red wine vinegar
3 tbsp caster sugar
4 large aubergines, sliced lengthways as thinly as possible
150g melting vegan cheese, grated
85g white breadcrumbs
50g pine nuts
Handful of basil leaves

Method

1. Heat the oven to 200°C/gas mark 6. Heat the oil in a large pan, add the garlic, thyme and sage and cook gently for a few minutes.

2. Add the tomatoes, vinegar and sugar and gently simmer for 20-25 minutes until it has thickened.

3. Meanwhile, heat a frying pan. Brush the aubergine slices on both sides with olive oil, and fry in batches until each slice is softened and slightly charred.

4. Mix 25g of the grated dairy-free cheese with the breadcrumbs and pine nuts, and set aside. Into a large baking dish, add a little of the tomato sauce and spread over the base. On top of this, add a layer or two of aubergine slices. Season.

5. Spoon over more sauce, then layer some cheese and basil leaves, and then another layer of aubergine. Repeat until you end with a layer of tomato sauce, and top with the breadcrumb mixture.

6. Bake for 30-40 minutes until the top is crisp and golden and the tomato sauce is bubbling away. Rest for 10 minutes and scatter with torn basil leaves.

Veganuary is a charity inspiring people to try vegan for January and throughout the rest of the year. To take part in the 31-day challenge and receive daily updates, recipes, advice, support as well as offers and competitions, sign up at Veganuary.com

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