Vegan Aubergine Parmigiana Sub with Marinara Sauce.

I’m not much of a fan of aubergine by itself, but slathered in marinara sauce and cheese I can’t get it down fast enough. These aubergine parmigiana balls are vegan and delicious, they don’t take long to make and you can cook them in a frying pan or air fryer. I made mine in an air fryer, but I think they’d be even more delicious fried in oil.

Ingredients

• 250g Cooked Aubergine
• 200g Cooked Green Lentils
• 1 Red Bell Pepper
• 1 Small White Onion
• 60g Oats
• 2 Slice Wholemeal Bread
• 2 Tbsp Nutritional Yeast
• 1Tbsp Garlic Purée
• 1 Tbsp Italian Seasoning
• 50g Violife Vegan Parmesan or Parmesan
• 2 Slices of Violife Vegan Mozzarella or Mozzarella
• 2 Sub Rolls
• 1 Tsp Sea Salt
• Dash of Pepper

Directions

Start by blending up your oats and wholemeal bread separately.

In a blender add all of your ingredients, minus the breadcrumbs and pulse everything into a small, but chunky mixture.

Now roll your aubergine mixture into small “meatball” sized balls and then into the breadcrumbs.

Pop your aubergine balls into the air fryer on 180c for 10 mins, or until the balls are golden.

Ingredients Marinara

• 200g Passata
• 1 Tbsp Garlic Purée
• 1/2 Tbsp Italian Seasoning
• 1/2 Tsp Sea Salt.
  

Directions

All that’s left now is to stir your aubergine parmigiana balls through your marinara sauce and load those sub rolls up; top-off with the cheese and add the sub roll to the air fryer to lightly toast the bread and melt the cheese.

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