Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Puttanesca Aubergine Parmigiana

Guest Chef Recipe

Puttanesca Aubergine Parmigiana
Courtesy of Dirty Vegan by Matt Pritchard
gluten free
wheat free
freezable
2 spoon difficulty rating

100

Serves: 4-6

Puttanesca Aubergine Parmigiana

This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers and olives bring plenty of salt to the show.

Nutritional yeast adds a deep savoury flavour to the crumb. This is a brilliant dish that will feed a crowd – one for sharing with your mates of a bottle of wine or two.

Ingredients: 

  • Olive oil, for frying
  • 2 red onions, sliced
  • 2 garlic cloves, finely chopped
  • 175ml white wine
  • 1 tbsp tomato purée
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp capers, chopped
  • 100g green olives, sliced
  • 200ml water
  • 4 aubergines, cut lengthways into 1cm thick slices
  • 20g basil leaves, torn
  • 50g sourdough breadcrumbs (use gf if appropriate) 
  • 1 tbsp nutritional yeast flakes
  • Zest of ½ a lemon
  • Pinch of salt and black pepper
  • 80g vegan mozzarella, torn (optional)

Method: 

  1. Heat 2 tablespoons oil in a frying pan and cook the onion over medium-low heat for 10 minutes, until starting to soften.
  2. Stir in the garlic, wine and tomato puree, then let the mixture bubble away until reduced by half. Stir in the chopped tomatoes, capers, olives and measured water.
  3. Simmer for 20 minutes, until the sauce is thick and rich.
  4. Preheat the oven to 190°C (Gas Mark 5).
  5. While the sauce cooks, heat some olive oil in a large frying pan and fry the aubergine, turning, over medium heat until golden and cooked through. (You’ll use more oil than you think as the slices soak it up as they cook.) Set aside.
  6. When the sauce is ready, mix in the basil leaves. Taste and tweak the seasoning as desired.
  7. In a food processer, pulse together the breadcrumbs, yeast flakes, lemon zest, a pinch of salt and 1 tablespoon oil.
  8. Lay half the aubergines into a large (about 30 x20cm) baking dish and top with half the sauce. Repeat the layering process to fill the dish.
  9. Tear the mozzarella over the top, if using. Top evenly with the breadcrumb mix.
  10. Bake for 20–40 minutes, until the top is golden and the aubergine is tender.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 21 of 21
Eton Mess
This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until...See recipe »
Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of...See recipe »
Mutta Thoran (Keralan Coconut Scramble)
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!See recipe »
Mango Salsa
Fresh, zingy and delicious... this salsa goes great with Carribean and Mexican dishes!See recipe »
Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it's best...See recipe »
Chocolate & Marshmallow Dessert Pizza
Here we have deliciously decadent, hand-stretched, artisan egg-shaped pizzas with melted chocolate sauce, roasted marshmallows and more chocolate... mmm!See recipe »
The Meatless Feast Pizza
This is a hand-stretched artisan pizza with homemade tomato sauce, red onion, pulled jackfruit, plant-based meats in a BBQ sauce...See recipe »
Pumpkin, Blue 'Cheese' & Walnut Pizza
A delicious way to use up pumpkin after Halloween. Enjoy this unusual twist on a classic dish :)See recipe »
Cherry & Almond Chocolate Brownies
These brownies are rich, moist, chocolatey and delicious! One of the Viva! staff said they were the best brownies they'd...See recipe »
Creamy Cashew & Tofu Curry
This is a lovely rich and creamy curry, full of flavour and protein. It's easy to make and could be...See recipe »
Potatas Bravas
This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels...See recipe »
Coffee-poached Figs with Orange & Hazelnuts
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones 'This is one of...See recipe »
Root Vegetable Bhuna
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones I always roast up...See recipe »
Cinnamon, Vanilla & Peanut Butter Popcorn
Oh wow we love this popcorn... it's so addictive so watch out!See recipe »
Chocolate Mug Cake
If you've never made a mug cake before then you'll be blown away with how well it works and how...See recipe »
Quick Banana Fritters
This recipe is so quick and easy but creates a really tasty, indulgent sweet treat!See recipe »
Simple Chilli
This is a great one for making at the start of the week and freezing for quick meals!See recipe »
One Pot Pad Thai
One pot, lots of yummy ingredients, ready in 10 minutes... need we say more!?See recipe »
Overnight Oats
A very quick, healthy and hearty breakfast which can be made the night before. Get creative with the flavours and...See recipe »
White Wine Lentils with Roasted Cherry Tomatoes & 'Crème Fraîche'
These are not just any old lentils... this is a truly delicious dish and a complete meal in itself, inspired...See recipe »
Butternut Squash Risotto
This is comfort food at its best! Sweet, caramelised butternut squash, white wine and sage create the perfect, indulgent dish :)See recipe »