Recipe: Crispy Panko Crumbed Aubergine Towers with a Rich Tomato Sauce


Crispy Panko Crumbed Aubergine Towers with a Rich Tomato Sauce

Crispy Panko Crumbed Aubergine Towers with a Rich Tomato Sauce


  • I aubergine, sliced into rounds
  • 150g of panko breadcrumbs (found in the Ingredients range in the Japanese section in Tesco)
  • 75g plain flour
  • 200ml plant milk
  • 100ml cold-pressed rapeseed oil
  • seasoning to taste
  • For the sauce:
  • 2 Tbsp. cold pressed rapeseed oil
  • 1 large onion, chopped
  • 4 garlic cloves, peeled and crushed
  • 2 x 400g tinned chopped tomatoes
  • pinch of sugar (to counteract any bitterness in the tomato seeds)
  • 2 Tbsp. tomato paste
  • 2 Tsp. dried mixed herbs
  • 1 Tsp. dried chilli flakes
  • Seasoning to taste
  • To Garnish:
  • A handful of fresh chopped chives


  1. Preheat oven to 200oC/180oC Fan/Gas 5
  2. To make the sauce:
  3. Sauté the onion and garlic in the oil until softened
  4. Add the rest of the ingredients, bring to the boil
  5. Simmer for 20 - 30 minutes. The sauce should be thick and rich, check seasoning
  6. For the Aubergine Tower:
  7. Whisk the flour, milk and seasoning together to make a thick, smooth batter
  8. Place the breadcrumbs in a shallow dish
  9. Dip the aubergine in the batter, cover fully before dipping into the panko breadcrumbs
  10. Fry the slices in batches until lightly browned. Resist the temptation to keep adding oil, they will absorb a fair amount if you keep adding.
  11. Once browned, transfer to a baking tray to keep warm and continue browning
  12. To assemble:
  13. Place the aubergine slices on a plate stacked into threes with similar sized rounds
  14. Pour some sauce carefully over the top
  15. Dress with the chopped chives


Adapted from a recipe in Plant Based magazine

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