Vegan Courgette Parmigiana Sandwich
Ingredients
- 2 courgettes
- 4 tbsp corn flour
- 4 tbsp plant based milk
- 50g panko breadcrumbs
- 1 tbsp Italian herbs
- 1 tsp garlic powder
- 1/2 tsp salt
- 4 tbsp vegetable oil
- 1 ciabatta
- 2 tbsp olive oil
- 1 red onion
- 300ml pizza sauce
- 200g grated plant based cheese
- 5g basil leaves
Preparation
Slice the courgettes into slices.
Stir the Italian herbs, garlic powder, and salt through the breadcrumbs.
Dip each courgette slice in the cornflour, shaking off any excess.
Then dip the slice in the plant-based milk and then in the breadcrumbs, covering to evenly coat, and transfer to a plate while repeating with the remaining slices.
Heat a large frying pan over a medium heat with the vegetable oil.
Lay the crumbed courgette slices in the pan, frying until golden and crispy, then flip over and fry the other side before transferring to a tray.
Slice the ciabatta in half.
Drizzle the cut side with olive oil and place under the grill for 3 minutes until lightly toasted.
On the bottom half, scatter the red onions and spoon over the pizza sauce.
On the top half, scatter over the plant-based cheese.
Return to the grill for 5 minutes until the cheese has melted and the sauce is bubbling.
Lay the courgette slices over the sauce.
Pick the basil leaves and scatter them over the courgette.
Top with the cheesy ciabatta half, then slice and serve.
