Very cheesy yet vegan – this aubergine lasagne.
Make sure you don’t skip the preparation for the aubergine. It is worth the effort, the aubergine will loose all bitterness and becomes tender instead of shoe sole like.
Lasagne tastes best the second day. So it is a great recipe to prepare in advance and to reheat it.
Breaded aubergine slices with vegan parmesan and mozzarella and Mediterranean tomatoes. It can’t be more summer.
Perfect for picnic, side dish, appetizer, or with ciabatta bread and olive oil a whole healthy meal.