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You're making aubergine parmigiana; juicy aubergine in a rich tomato and lentil sauce with creamy oat bechamel and a crispy crumb topping. Serve it with your favourite green veg and a fresh warm focaccia or garlic bread on the side.
Ingredients ▾
Water, Aubergine (23%), Tomatoes, Gluten Free Oat Drink (Water, Gluten Free Oats, Sunflower Oil, Salt), Red Pepper, Onion, Rapeseed Oil, Green Lentils, Carrots, Celery, Breadcrumbs (Wheat Flour (Wheat, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Extra Virgin Olive Oil, Salt, Yeast), Tomato Puree, Cornflour, Sundried Tomato Paste (Sundried Tomatoes, Sunflower Oil, Salt, White Wine Vinegar, Garlic, Rosemary, Basil, Black Pepper), Maple Syrup, Garlic Puree, Gluten Free Tamari Soy Sauce (Water, Soybeans, Salt, Spirit Vinegar), Salt, Red Bell Peppers Flakes, Red Wine Vinegar, Parsley, Yeast Extract Powder, Paprika, Onion Powder, Basil, Thyme, Smoked Paprika, White Pepper, Sage, Ground Nutmeg.
How to Cook ▾
The all plants way: oven cook from frozen for 40 minutes.
For a quicker win: microwave for 7 minutes.
