Mini Parmigianas
So, now that we’ve got the “mozzarella” why don’t we use it to prepare a nice “parmigiana”?
I made two of them, miniature size 
Ingredients:
1 medium-small aubergine
about 1 / 2 can of peeled tomatoes
a portion of vegan mozzarella
1 clove of garlic
a pinch of oregano
a pinch of red pepper
some fresh basil leaves
salt
1 tablespoon of e.v.o oil
Method:
Peel, wash the aubergine and cut it into slices, 1/2 cm thick. If deemed necessary, soak them with water and salt, to let them lose their bitter and spicy aftertaste.
Cook them a in a no-stick pan or a grille for pancakes, with a little salt (given their thickness they will be done immediately). Set them aside.
Prepare the tomato sauce with a hint of chilli and a clove of garlic, that you’ll remove at the end of cooking. Turn the heat off, add oil and oregano and cover with a lid. It’ll give off a delicious aroma.
Slice the vegan mozzarella.
Now that everything’s ready, let’s start forming the layers for the parmigianas: in a baking pan, just where you’re going to put together your parmigianas, pour a tablespoon of tomato sauce as a base, and begin alternating layers of aubergine, tomato sauce, basil leaves and veg mozzarella, and then again, repeating the same order, until you’ve got 4 overall alternated layers. Put in oven at 180°C for 10-12 min. and …. Yum!
What a goodness that mozzarella, melted and soft, between the tomato and the aubergine!
Chef: Concita from VeganBlog
I love aubergines! They’re one of my favourite vegetables… cooked with basil and tomatoes remind me of Italian summers
I very much like this low fat recipe