Everyday cooking
Baked Aubergine Prosociano
Baked Eggplant Prosociano is our new favourite recipe! Just add Violife Grated, Greek White and Prosociano and discover vegan comfort food at its best!
![prep time]()
Cooking time45 minutes![preparation time]()
Prep time1 hour 35 minutes![servings]()
Servings6 portions
- 200 g Violife greek white block crumbled
- 200 g Violife mozzarella flavour grated
- 150 g Violife prosociano grated
- 3 aubergines cut lengthways into 1 cm thick slices
- 100 ml extra virgin olive oil
- 3 tsp dried oregano
- 200 g breadcrumbs
- 3 zucchinis thinly sliced lengthways
- 1 vegan pesto sauce
- 650 g cherry tomatoes
- fresh basil leaves to serve
FOR THE SAUCE:
- 2 tbsps extra virgin olive oil
- 1 onion
- 2 garlic cloves thinly sliced
- 1 tbsp capers rinsed drained chopped
- 1 tbsp tomato puree
- 1 tin chopped tomatoes
- 1 tin whole tomatoes
- 1 cup of water
- Line a baking tray with parchment paper and place aubergine slices, drizzle with olive oil and oregano, top with another parchment paper and bake covered with foil for 45 minutes. Uncover and bake for 15 minutes.
- To make the sauce, sauté onion, garlic and capers. After about 4 minutes add the tomato puree and stir. Then add the tomato tins and water and bring to a simmer for 10 minutes. Season well and remove from heat.
- Drizzle an ovenproof baking dish with olive oil. Spread half of the tomato sauce on the base. Top with zucchini and aubergine slices, breadcrumbs and then half of Violife Mozzarella flavour grated, crumbled Violife Greek White and grated Prosociano. Repeat with the remaining ingredients in the same order.
- Cover with foil and bake for 45 minutes at 200°C covered. Now bake uncovered for 20 minutes until golden and nicely melted.
- Remove and add some pesto and cherry tomatoes and scatter with basil leaves to serve.
