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Quorn Melanzane Parmigiana

Quorn Melanzane Parmigiana

Quorn Melanzane Parmigiana

Recipe by: Monicia Horne

1 tbsp olive oil
1 onion, finely sliced
2 large garlic cloves, crushed
x1 300g Quorn meat-free mince
x1 tin chopped tomatoes
2 tomatoes, deseeded and chopped
1 tbsp chopped fresh oregano or 2 tsp dried oregano
1 tsp castor sugar
3 medium aubergines, trimmed and finely sliced into rounds
500ml fresh béchamel
100g White cheddar cheese, grated

Preheat the oven to180°C. Heat the oil in a pan and gently cook the onion for 3-4 minutes, until softened. Add the garlic and cook for a further 2 minutes. Add the Quorn meat-free mince and cook for a few minutes. Add in the chopped tomatoes along with the fresh tomatoes, oregano and sugar. Season with salt and pepper. Bring to a simmer, remove from the heat and set aside.

Brush the aubergine slices on both sides with olive oil, then griddle in batches. Set aside

Pour half the Quorn tomato sauce into the bottom of an ovenproof dish. Top with half the aubergine and season to taste. Spoon over half the béchamel sauce and half the cheese. Repeat with the remaining aubergine, sauce and béchamel. Sprinkle over the remaining cheese and bake in the oven for 30 minutes, until bubbling. Serve with a green salad.

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