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Aubergine Parmigiana Sandwich With Pesto Mayo & Rich Tomato Reduction On Soft Vegan Brioche

5Steps
2Bases
1Fresh items
Aubergine Parmigiana Sandwich With Pesto Mayo & Rich Tomato Reduction On Soft Vegan Brioche

Base · make ahead

Add fresh

  • 4 buns4 buns soft vegan brioche

Method

  1. Slice and roast the aubergine until soft.
  2. Reduce a rich tomato sauce with garlic and oregano.
  3. Layer aubergine and tomato with vegan cheese and bake until melting.
  4. Mix a pesto mayo.
  5. Stack the parmigiana into the brioche with pesto mayo and serve warm.

Highlighted = a make-ahead base; that's where it goes in.

Reconstructed method. This dish had no published method, so these steps are our own interpretation from the dish description — not Planthood's exact recipe.