A variant on the classic Parmigana Melanzane

Name: A variant on the classic Parmigana Melanzane
Ingredients: 8 medium aubergines (sliced 1.5 cm thick and chargrilled); 50 g Flora Plant B+tter Unsalted; 2 tbsp olive oil; 1 large onion; 6 large garlic cloves (minced); 3x 400 g chopped tinned tomatoes; 150 ml red wine; Half a bunch of fresh basil; 2 bay leaves; 2 tsp mixed dried herbs; 1/2 tsp chilli flakes; 50 g soft brown sugar; salt and freshly ground black pepper; 125 g Flora Plant B+tter Unsalted; 125 g plain flour; 500 ml plant milk; 100 g Grated Violife mozarella (75g for the sauce, 50g for the top); 100 g Grated Violife Cheddar (75g for the sauce, 50g for the top); 30 g nutritional yeast

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Dive into the heart of Italian culinary excellence with our Aubergine Parmigiana, a tantalising dish that marries the robust flavours of sun-kissed tomatoes, creamy Violife mozzarella, and velvety...