The original Parmigiana is made with fried aubergines. As I prefer the lighter, healthier version I grill them. 


What you need:

3 medium Aubergines
2-3 Zucchini
250 gr Mozzarella
80 gr Parmesan 
600 ml passata/tomato salsa 
10-15 basil leaves
Olive oil
Dry garlic salt 

Step 1

Slice the Aubergines and Zucchini lengthways into 1 cm thick slices. You can sprinkle the Aubergines with salt, set them aside for 30-60 minutes but you can also skip this step.


Step 2

Tomato salsa: shop 1 onion and sauté in olive oil, add the tomato passata (pureed tomatoes) and the basil leaves. I love to use the sugo ortolana from „La Selva“.

If you use the sugo you don’t need the onion.


Step 3

If you have sprinkled the Aubergines, rinse them under cold water to remove the salt and pat them dry with a kitchen towel or paper.


Step 4

Put olive oil, herbs, salt, pepper in a bowl, use a silicone brush and brush the Aubergine and Zucchini slices with the olive oil mix – grill them!


Step 5

Put a small amount of olive oil into the bottom of a baking dish, add one layer of aubergines to the dish followed by tomato sauce, vegan mozzarella and sprinkling of „parmesan cheese“ here it is the prosociano from „Violife“, salt & pepper.


Continue with the next layer…last layer: tomato sauce, mozzarella and top with parmesan.


Preheat your oven to 180°C and bake for 30 minutes!


Buon appetito ragazzi!