Italian food is always good. This eggplant parmigiana was a real hit! To turn this dish vegan, use nutritional yeast in stead of the cheese for that cheesy flavour and protein!
makes: 2 serves
prep time: 10 min
cook time: 25 min
total time: 35 min
- 2 small courgettes
- 1 small purple eggplant
- 1 bunch of fresh basil
- 1 clove of garlic
- 1 can of tomatoes
- 75 g mozzarella cheese or vegan mozerella
- 10 g Parmesan cheese or nutritional yeast
- 1 lemon
- extra virgin olive oil
- 50 g rocket
Preheat the grill to high.
Trim the courgettes and aubergine, slice length-ways into ½ cm pieces, then place in a bowl. Sprinkle generously with sea salt and toss, then put aside.
Pick the basil leaves, set aside and finely chop the stalks. Peel and finely chop the garlic.
Heat ½ tablespoon of olive oil or a splash of water in a medium saucepan over a medium heat, add the garlic and basil stalks, then fry gently for 2 minutes before adding half the tomatoes and the same volume of water. Cook for 10 minutes, or until it reaches a saucy consistency. Add some guar gum or arrowroot to thicken if necessary.
Meanwhile, rinse the courgette and eggplant, then pat dry with a towel. Tip back into a bowl and toss with 1 ½ tablespoons of olive oil, and a good pinch of seasoning.
Spread the courgette and eggplant on the hot tray and slide under the heat.
Grill for 5 minutes, or until browned, then flip the veg grill for a further 5 minutes. Keep an eye on the veg as it grills, then tip into a bowl.
Taste and season the sauce, then pour over the vegetables. Tear over the basil leaves and mix.
Spread evenly on the tray and tear over the mozzarella. Grate over the Parmesan, then slide back under the grill. Grill until the cheese has melted.
Meanwhile, squeeze half the lemon juice into a bowl, add 1 tablespoon of extra virgin olive oil and pinch of seasoning. Mix well, then toss through the rocket. When the parmigiana is bubbling and delicious, divide between plates and serve with the rocket.
Recipe adjusted from Jamie Oliver