Salt and pepper, to taste

Ingredients for the aubergine parmigiana:

100g vegan mozzarella cheese, torn into small chunks

Ingredients for the vegan white sauce:

Blended until totally smooth, no grainy bits

Method

To make the tomato sauce, heat the oil in a large saucepan, then add the onion, garlic and mixed herbs and cook gently for a few minutes. Pour in the tomatoes, wine or vinegar, purée and sugar, then gently simmer for 20-25 minutes until thickened a little. Taste it and season with salt and pepper and more purée if needed.

Next blend the white sauce ingredients together until totally smooth with no grainy bits, then pour into a small saucepan and gently heat for about 10 minutes, until thickened.

Meanwhile, heat a griddle or frying pan on medium, then brush the aubergine slices on both sides with olive oil.

Griddle in batches. You want each slice softened and slightly charred. Don’t have the heat too high, or they’ll char before softening.

In another bowl mix 25g of the grated parmesan with the bread crumbs and pine nuts, and put to one side.

Preheat the oven to 220°C.

In a large pie dish, spread a thin layer of the tomato sauce over the base. Next a layer of aubergine slices, then the white sauce and finally the bread crumb mixture.

Repeat the layers, then finish with the last of the white sauce. Scatter over the mozzarella.

Bake for about 20-25 minutes, then grill until the cheesy topping is crisp and golden.

Serve with a small side salad if you like.