Nowadays with all plant based alternatives available one can easily replicate any desired dish.

I personally was craving for this one in particular until I’ve finally found my “cheeses combo”: one that substitutes the Mozzarella and the other one instead of the dairy Parmesan.

And to be fair, even if I’ve never been a fan of Mortadella, an Italian cold cut made with pork and tons of fat (sounds disgusting, I know), which is included in some of the countless versions of this dish, I’ve decided to add some vegan ham for a richer kick. Though believe me, even without any “cheese” and “ham” this dish is deliciously mouthwatering!

I mean: look at that! I think that the picture speaks itself!!!

Ingredients (4 servings):
2 Aubergines (Eggplants)
500 g Tomato Passata
300 g Plant Based Milk or Water (Oat)
100 g Chickpea Flour (Besan)
50 g Corn Flour
50-70 g Vegan Mozzarella (or your favourite store bought)
6/8 Slices Vegan Ham
5 Leaves Basil
Vegetable Oil (to deep fry)
1 pinch Black Salt (for an eggy flavour)
1 pinch Turmeric
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt
Pepper

Method:
1. In a wide pan pour at least 3 inches of vegetable oil and set medium heat.
2. For the batter: In a bowl combine milk, chickpea flour, corn flour, a pinch of turmeric and black salt. Blend (or hand whisk) until smooth.
3. Cut aubergines into disks about 1/2 inch thick.