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16 Dec, 2019

Aubergine parmigiana

Our take on the classic aubergine parmigiana. Made with nutty, creamy celeriac and a homemade vegan parmesan, this is one of our favourite winter recipes.



Food processor
Griddle pan
Baking dish


1 large aubergine or 2 small aubergines, sliced lengthways into 1cm slices
1 celeriac, sliced into 1cm slices
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 tbsp rapeseed oil
2 tins of chopped tomatoes
Salt and cracked black pepper

For the vegan parmesan:
100g ground almonds
150g sunflower seeds
30g nutritional yeast
1 tsp mustard powder
Salt and cracked black pepper


  1. Preheat the oven to 180 degrees.
  2. Heat the oil in a large frying pan over a medium heat then add the chopped onion. Fry until softened and lightly browned then add the garlic and fry for a further minute. Add the chopped tomatoes, bring to a simmer and cook for 30 minutes, stirring occasionally. Season with a pinch of salt and pepper.
  3. Heat a large griddle pan over a medium heat. Once the pan is hot, working in batches, griddle the aubergine and celeriac until softened and lightly charred. Set the griddled aubergine and celeriac to one side.
  4. To make the vegan parmesan, place all of the ingredients in a food processor and blitz until it forms the texture of fine breadcrumbs.
  5. With the cooked tomato sauce, griddled aubergine and celeriac, and vegan parmesan, now begin the layering process. Line the base of the baking dish with a layer of aubergine slices, top with a layer of tomato sauce, then a layer of vegan parmesan. Add a layer of celeriac, a layer of tomato sauce, then a layer of vegan parmesan. Repeat this layering so that the dish is ready to go into the oven with a top layer of parmesan. Cover the dish with foil and bake in the oven for 40 minutes until the top is browned and crispy.