Puttanesca Aubergine Parmigiana
This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers and olives bring plenty of salt to the show.
Nutritional yeast adds a deep savoury flavour to the crumb. This is a brilliant dish that will feed a crowd – one for sharing with your mates of a bottle of wine or two.
Courtesy of Dirty Vegan
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Total time
100
Cuisine
Italian
Meal
- mains
- lunches
Servings
4-6
Ingredients
- Olive oil, for frying
- 2 red onions, sliced
- 2 garlic cloves, finely chopped
- 175ml white wine
- 1 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 2 tbsp capers, chopped
- 100g green olives, sliced
- 200ml water
- 4 aubergines, cut lengthways into 1cm thick slices
- 20g basil leaves, torn
- 50g sourdough breadcrumbs (use gf if appropriate)
- 1 tbsp nutritional yeast flakes
- Zest of ½ a lemon
- Pinch of salt and black pepper
- 80g vegan mozzarella, torn (optional)
Instructions
- Heat 2 tablespoons oil in a frying pan and cook the onion over medium-low heat for 10 minutes, until starting to soften.
- Stir in the garlic, wine and tomato puree, then let the mixture bubble away until reduced by half. Stir in the chopped tomatoes, capers, olives and measured water.
- Simmer for 20 minutes, until the sauce is thick and rich.
- Preheat the oven to 190°C (Gas Mark 5).
- While the sauce cooks, heat some olive oil in a large frying pan and fry the aubergine, turning, over medium heat until golden and cooked through.
- (You’ll use more oil than you think as the slices soak it up as they cook.) Set aside.
- When the sauce is ready, mix in the basil leaves. Taste and tweak the seasoning as desired.
- In a food processer, pulse together the breadcrumbs, yeast flakes, lemon zest, a pinch of salt and 1 tablespoon oil.
- Lay half the aubergines into a large (about 30 x20cm) baking dish and top with half the sauce. Repeat the layering process to fill the dish.
- Tear the mozzarella over the top, if using. Top evenly with the breadcrumb mix.
- Bake for 20–40 minutes, until the top is golden and the aubergine is tender.
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