This is a very simple dish, easy to make although cooking the aubergines takes some time.
Ingredients: (eat 4)
4/5 Big aubergines
1 vegan mozzarella
6/8 fresh tomatoes
ground red and green pepper
some fresh parsley
Wash and cut the aubergines in slices of approx 1cm. They can’t be either too thin, as they would break easily, or too thick as it would take long to cook.
The aubergine slices can be grilled or fried in a pan using olive oil.
When fried I place them on kitchen paper to absorb extra oil.
Wash and chop the tomatoes, mash them using a food mixer then add some oil and salt and cook on slow heat for about 20 minutes.
Cut the mozzarella in small dice and get some vegan Parmesan grated.
Once the tomato sauce is ready start placing the aubergine slices previously cooked in an oven tray as done with lasagna base. Add some tomato sauce on top, some mozzarella and parmesan. Then repeat the layers until you get 3/4 layers. Add tome ground pepper and parsley cut in very small pieces on top then cook in oven for about 20 minutes.