1 to 2 large eggplants, cut lengthwise into twelve 1/2-inch (1-cm) slices

2/3 cup (150 ml) olive oil, approximately

1 package (12 oz/340 g) meatless ground meat (veggie crumble)

1 onion, finely chopped

1 tsp dried oregano

1/2 tsp dried basil

Pinch dried thyme

2 garlic cloves, finely chopped

1/2 cup (125 ml) white wine

1 can (14 oz/398 ml) diced tomatoes

1/4 cup (10 g) parsley, chopped

6 tbsp (50 g) breadcrumbs

In a large skillet over medium heat, brown the eggplant on each side, a few slices at a time, with about 1/2 cup (125 ml) of the oil. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown the veggie crumble with the onion and spices in the remaining oil, breaking it up with a wooden spoon. Add the garlic and cook for 1 minute. Season with salt and pepper. Add the wine. Bring to a boil and reduce until almost dry. Add the tomatoes and parsley. Bring to a boil. Remove from the heat. Add 1/4 cup (30 g) of the breadcrumbs and stir to combine. Adjust the seasoning. Set aside.

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