Puttanesca Aubergine Parmigiana

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.

Gluten free
Wheat free
Freezable

Click on a star to rate this recipe! You must log in first.

Average rating 4 / 5. Vote count: 2

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Total time

100

Cuisine

Italian

Meal

  • mains
  • lunches

Servings

4-6

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)

Instructions

  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.
  6. (You’ll use more oil than you think as the slices soak it up as they cook.) Set aside.
  7. When the sauce is ready, mix in the basil leaves. Taste and tweak the seasoning as desired.
  8. In a food processer, pulse together the breadcrumbs, yeast flakes, lemon zest, a pinch of salt and 1 tablespoon oil.
  9. 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.
  10. Tear the mozzarella over the top, if using. Top evenly with the breadcrumb mix.
  11. Bake for 20–40 minutes, until the top is golden and the aubergine is tender.
24782478

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate

Related recipes

Onion Tarte Tatin

This savoury version of the classic French dish is amazing! Caramelised, balsamic onions, white wine, thyme and cheese make for an amazing combination of flavours. It works equally well at…

15-Minute Tofish With Tartar Sauce

We had a craving for tofish but didn’t want all the fuss! We set ourselves the challenge of making it in 15 minutes and the results were amazing – enjoy…

Vegetable Paella

This dish was originally labourers’ food using rice and whatever vegetables were available in the nearby fields, cooked over an open fire. Since then, it’s evolved into a much more…

Vegan ‘Steak’ & Ale Pie

This is a deliciously rich and hearty dish to heave for a Sunday lunch or even to enjoy as a Christmas centrepiece. There are lots of vegan beef pieces available…

Vegan ‘Baileys’ Irish Cream Liqueur

This is a delectable dairy-free homemade version of the very popular creamy alcoholic drink – we challenge you to tell the difference… Makes approximately 1 litre. This recipe has been…

Chilli Non Carne

This is a great one for making at the start of the week and freezing for quick meals. Serve with fluffy rice, cool vegan sour cream, guacamole and zingy lime…