About this recipe: This makes for a luxuriously rich vegetarian meal, prepared in only an hour thanks to a few shortcuts. Aubergine slices are dipped in egg and breadcrumbs, then baked instead of fried. The slices are layered with tomato pasta sauce, mozzarella and Parmesan.
This recipe was edited by Allrecipes editors to include ingredients familiar to UK and Irish cooks.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Altered ingredient amounts. only added 1 500g jar sauce. Seeds of change brand, which worked a treat. - 05 Oct 2009
Would like to add Parmesan cheese is not suitable for vegetarians as it's made from calf rennet, (which is made from the stomachs of young calves.) - 10 Jul 2011
uh it's slightly different with my expectation, it's a bit too 'tomato'ry for me actually - 21 Apr 2012