For The Aubergine For The Tomato Sauce

For The Aubergine

1. Pre-heat the oven at 220°C
2. Half the aubergines and place them on a shallow baking dish.
3. Lightly salt the aubergine flesh and spray with a light amount of olive oil spray. Place them face down on the baking dish.
4. Put the aubergines in the centre rack of the oven for about 20 minutes
5. Meanwhile, mix the breadcrumbs, basil, salt, garlic, parsley, rosemary, thyme, and red pepper in a bag, or in a bowl.
6. Remove the aubergine from the oven, turn them over, and let them sit for a couple of minutes. Turn them over and pat them to remove any excess water. Remove excess water from the baking sheet.
7. Apply a generous amount of seasoned breadcrumbs on the halved aubergines.
8. Put them back on the baking pan with the flesh part facing up. Spray a light amount of olive oil over the breadcrumb mixture.
9. Place them on the top rack of the oven for an additional 10 minutes.
10. Remove them from the oven and top them with tomato sauce (see instructions below), the shredded vegan mozzarella cheese, and some grated vegan parmesan.
11. Put them back in the oven for a couple of minutes, or until the cheese is melted, then serve.

For the Tomato Sauce

1. Heat a pan over medium with a couple of teaspoons of olive oil.
2. Add the ground soya mince (optional), the diced onion, and the garlic.
3. Cook until the onion is translucent and the meat is brown.
4. Add the tomato sauce, and diced tomatoes, and let everything simmer for at least 15 minutes.