Ingredients
Bread
3 aubergines
250 g flour
250 g water
220 g breadcrumbs (Panko)
750 ml oil, for frying
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon of salt to spread
1 teaspoon salt
Sauce
900 ml of soy cream, neutral flavoured without sugar
115 g vegan butter
70 g flour
Salt and pepper to taste
100 g vegan cheese
1 pinch of nutmeg
Tomato Sauce
2 tablespoons of olive oil
1 onion, chopped
3 cloves of garlic, chopped
Salt and pepper to taste
500 g peeled tomatoes
1 dessert spoon of sugar
1 cup of white wine
1 tablespoon of organo
Fresh basil
Instructions
To prepare the aubergines, slice them 1 cm thick. Spread them out on a serving dish and sprinkle with salt. Then place sheets of kitchen paper on top and leave to rest for 20 minutes.
While waiting, in a bowl mix the flour, water, garlic, paprika and 1 teaspoon of salt. Mix well. In another bowl put the Panko.
Dry the aubergines with kitchen paper. To bread the aubergines, dip each one first in the flour-water mixture and then in the Panko. Repeat the process with all the slices. Fry all the aubergines, in hot oil.
Sauce
Heat the vegetable drink, without letting it boil. In a separate pan, put the butter and let it melt. Then add the flour and stir.
When a ball of dough forms, add the milk little by little (100 ml at a time), stirring constantly.
Add the cheese and seasoning, and stir until you have a creamy, lump-free sauce.
Tomato sauce
In a pan, sauté the chopped onion and garlic over medium high heat.
Add the white wine and increase the heat to high to let the wine evaporate.
Then add the peeled tomatoes and the seasoning and cook for 20 minutes over a low heat.
Assemble
Preheat your oven to 180º.
In an oven tray, start making the layers. First tomato sauce, then a layer of aubergine, tomato again and béchamel sauce. Repeat until you have 3 layers of aubergines, finishing with the béchamel sauce and more grated cheese if you prefer.
Bake in the oven for 30 minutes, or until golden brown.
Before serving let stand for 10 minutes and it's ready!
