Dairy-Free Aubergine Parmigiana

2 Aubergines, halved lengthways


1 tin chopped tomatoes

2 tablespoons minced oregano

4 tabslespoons minced basil

1 clove garlic, crushed

1 Red onion, minced

and for the ‘parmesan’

1/2 cup cashew nuts

4 tbsp nutritional yeast

salt to taste


Preheat the oven to 190 degrees. Slice your aubergines and place on a baking tray with a drizzle of olive or avocado oil. Bake for 20-25 minutes. Meanwhile prepare the sauce by adding all ingredients to a saucepan and simmering until the onions are well cooked. For the ‘parmesan’ process the ingredients in a food processor or blender. Once the aubergine has baked, remove from the oven, spread with sauce and scatter with 1/4 of the parmesan on each half. Put back in the oven and bake for another 5 minutes (or until parmesan starts to brown).

Serve with a green salad and balsamic dressing.