Ingredients:

2 large aubergines
500g of canned tomatoes or tomato passata
Nutmeg
Oregano
Fresh basil
Salt and pepper to taste
200g of vegan cheese slices
Nutritional yeast flakes

Directions:

1. **Preparation of the aubergines:** Slice the aubergines into rounds about half a centimetre thick. Place them in a colander, sprinkle with salt, and let them rest for about half an hour to release any bitterness. Pat them dry thoroughly with kitchen paper.

2. **Grilling the aubergines without oil:** Heat a grill or a non-stick griddle pan. Place the aubergine slices on the hot grill and cook until they are well marked and tender. Occasionally turn the slices to ensure even cooking on both sides. Once done, set them aside.

3. **Preparation of the tomato sauce:** In a pan, add the canned tomatoes or tomato passata. Season with nutmeg, oregano, basil, salt, and pepper. Cook over medium-low heat for about 15-20 minutes.

4. **Assembly of the Aubergine Parmigiana:** In a baking dish, spread a layer of tomato sauce, followed by a layer of slightly overlapping grilled aubergine slices. Place slices of vegan cheese between the layers of aubergines. Generously sprinkle nutritional yeast flakes between the layers of aubergines and vegan cheese.

5. **Continue layering:** Alternate layers of tomato sauce, grilled aubergines, vegan cheese, and nutritional yeast until you’ve used up all the ingredients, finishing with a layer of tomato sauce on top.

6. **Baking:** Bake the Aubergine Parmigiana in a preheated oven at 180°C for about 30-40 minutes or until the surface is golden brown.

7. **Serving:** Once cooked, let the dish rest for a few minutes before serving. Garnish with fresh basil leaves.