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
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.