Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil, plus more for brushing
  • 3 cloves garlic, crushed
  • 3 sprigs thyme
  • 8 sage leaves, finely chopped
  • 10 cups chopped tomatoes
  • 3 tablespoons red-wine vinegar
  • 3 tablespoons sugar
  • 4 large eggplants, sliced lengthways as thinly as possible
  • 1 cup vegan cheese, grated
  • ½ cup white breadcrumbs
  • ⅓ cup
  • pine nuts
  • 10 whole basil leaves
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Instruction

  • 1.
  • Preheat oven to 400 degrees.
  • 2.
  • Into a large pan, heat oil and add garlic, thyme, and sage, and cook approximately 5 minutes. Add tomatoes, vinegar, and sugar, and simmer approximately 25 minutes, or until mixture has thickened.
  • 3.
  • While the mixture is simmering, heat a frying pan. Brush eggplant slices with olive oil on both sides and fry in batches until each slice is softened and slightly charred.
  • 4.
  • Mix ⅓ cup cheese with the breadcrumbs and pine nuts, and set side.
  • 5.
  • Into a large baking dish, add half of the tomato sauce and spread over the base. Top with a layer of eggplant.
  • 6.
  • Spoon remaining tomato sauce over eggplant, layer with remaining cheese and basil leaves, and another layer of eggplant. Repeat until you have a layer of tomato sauce and top with the breadcrumb mixture.
  • 7.
  • Bake for approximately 35 minutes, or until the top is crisp and golden and the tomato sauce is bubbling. Let cool for 10 minutes and top with basil.