Eggplant parmigiana

Serves 4

Ingredients 

• 1 large eggplant, peeled, cut into 1cm slices
• 150g breadcrumbs
• 150g savoury yeast flakes
• 2-3 tbsp oil
• Orgran No Egg, equivalent of 4 watery eggs
• 2 cups of Cruelty Free Pantry Cheese Sauce (made to packet directions)
• 400ml can of chopped tomatoes
• 300g can tomato soup
• 1 tsp Italian herbs
• 1⁄4 tsp balsamic vinegar
• Salt & pepper
• 1 small onion, chopped
• 1 tsp minced garlic
• 1 tsp minced ginger

Directions

1. Preheat oven to 180C
2. Mix breadcrumbs & yeast flakes.
   Dip eggplant in watery egg, then coat in breadcrumb mixture. Fry in oil. Drain on paper towel & cool
3. In a pot, sauté the onion in oil. Add crushed garlic, ginger, salt, pepper & Italian herbs
4. Add tomatoes, soup, 1⁄2 cup water & balsamic vinegar & stir. Cook for 20 mins, stirring occasionally
5. Compiling the parmigiana: Put a little sauce & oil on the bottom of a casserole dish. Add a single layer of eggplant, then cheese & tomato sauce. Repeat until all the ingredients are used up. Top with cheese, cover with breadcrumbs & bake for 30-40 mins until golden (if more than 3 layers, bake for up to 1 hr)

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