Serves 4

Parmagiana di Melanzane

Parmagiana di Melanzane

Peter is an incredible actor, a true gentleman and a passionate animal lover. He took part in Veganuary 2016 and has never looked back. He says: ‘I will always support Veganuary, but I won’t have to do it again because… I am now vegan.’ If, like Peter, you’re a fan of rich Mediterranean flavours, then try this beautiful Melanzane.


2 tbsp olive oil, plus extra for brushing

3 cloves garlic, crushed

3 sprigs of thyme

8 sage leaves, finely chopped

4 x 400g cans chopped tomatoes

3 tbsp red wine vinegar

3 tbsp caster sugar

4 large aubergines, sliced lengthways as thinly as possible

150g melting vegan cheese, grated - try Violife for Pizza, or VBites Cheezly Edam Style (Melting)

85g white breadcrumbs

50g pine nuts

Handful of basil leaves


Heat the oven to 200C / GM6.

Heat the oil in a large pan, add the garlic, thyme and sage, and cook gently for a few minutes. Then add the tomatoes, vinegar and sugar, and gently simmer for 20-25 minutes until it has thickened.

Meanwhile, heat a frying pan. Brush the aubergines slices on both sides with olive oil, and fry in batches until each slice is softened and slightly charred.

Mix 25g of the grated dairy-free cheese with the breadcrumbs and pine nuts, and set side.

Into a large baking dish, add a little of the tomato sauce and spread over the base. On top of this, add a layer or two of aubergines slices. Season.

Spoon over more sauce, then layer some cheese and basil leaves, and then another layer of aubergine. Repeat until you end with a layer of tomato sauce, and top with the breadcrumb mixture.

Bake for 30-40 minutes until the top is crisp and golden, and the tomato sauce is bubbling away. Rest for 10 minutes, and scatter with torn basil leaves.

The whole celebrity cookbook is sent free of charge to Veganuary participants and that people can sign up at

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