3 large aubergines
olive oil/coconut oil (depending on preference)
1 onion finely chopped
1 tsp dried oregano
400g Passata or tinned toms (depending if you like it chunky or smooth)
4 tablespoons of Flaxseed
1 handful of basil
3 handfuls of vegan parmesan (I recommend ‘follow your heart’ parmesan)
2 handfuls of whole-wheat dried breadcrumbs
2 handfuls vegan mozzarella (I recommend ‘follow your heart’ vegan shredded mozzarella)
CUT the aubergines into 1cm slices put in bowl and cover with olive oil or coconut oil
FRY the aubergine in a griddle pan in batches until browned slightly and set aside
FRY the chopped onions, oregano and garlic for a few mins then add the wine vinegar.
MIX the tomato sauce or timed toms, basil and flax seed and add to the frying garlic and onion mix and turn down heat to medium/low and cook 15 mins.
LAYER sauce, aubergine, parmesan repeatedly in that order until dish if full or you run out.
TOP with breadcrumbs, vegan mozzarella, basil and oregano.
COOK in oven (preheated to 200degrees) for 20 mins until the mixture is bubbling.
GRILL in oven for final few mins if browning of cheese and crisping of breadcrumbs is needed/wanted.
N.B. Why add the flax seed?
Well flax seed helps thicken sauces but is also VITAL for a vegan diet as it has much needed Omega 3 and 6. Add it to everything you can!