Main Dishesdeliciouslyella
One-Pan Aubergine Parmigiana
This easy, comforting aubergine bake is packed with melt-in-your mouth roasted aubergines, a rich tomato sauce and enveloped in a creamy cashew layer. It’s simple, nourishing and perfect for a midweek supper or cosy weekend lunch. It packs in 3 of your 5 a day, with a great boost of fibre and plant-based protein to keep you feeling satisfied.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●casserole dish
- ●pan
- ●blender
📝 Preparation Steps
1
Preheat the oven to 180°C fan/ 390°F. Place the cashews in a bowl and cover with boiling water. Set aside to soften for about ⏱️ 10 minutes.
cashews3.527396 oz
2
Spread out the aubergine on a large baking tray, drizzle generously with olive oil and season with salt. Roast for 30–⏱️ 35 minutes, turning halfway, until tender and golden.
3
Warm the olive oil in a shallow casserole dish (approx. 26cm diameter) over medium heat. Add the garlic and chilli and cook for 2–⏱️ 3 minutes, until golden. Add the onion, a pinch of salt and cook for ⏱️ 10 minutes, until softened.
4
Stir in the tinned tomatoes, tomato purée, maple syrup and a pinch of salt. Rinse out the empty tins with 100ml of water and pour into the pan. Simmer for 10–⏱️ 15 minutes until reduced by about half.
5
To make the creamy sauce, transfer the cashews to a high-speed blender, along with 100ml of the soaking water, tofu, nutritional yeast, lemon zest, lemon juice, 1 tablespoon of olive oil, a pinch of salt and some black pepper. Blitz until smooth and adjust the seasoning as needed.
cashews3.527396 oznutritional yeast4 tablespoons
6
Remove the casserole dish from the heat, stir in the aubergine and basil. Pour over the sauce, scatter over the breadcrumbs and drizzle with a little olive oil. Bake for ⏱️ 15 minutes, until bubbling and golden.
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