If you butterfly and flatten an aubergine, sprinkle with herbs, season & fry it in a vegetable oil of your choice. Place in a dish, and smother it in bechamel sauce made from almond milk (other vegan milks are available), no butter don't forget.
Finally, liberally cover with finely grated vegan cheese and place under the grill until bubbling and golden brown. Dress with approximately one and half a bottles of sriracha hot chilli sauce and don't forget the side salad, Chips are allowed, cooked in vegetable oil of course.
There you go! You could have Aubergine Parma every night if you wanted to, although I would recommend alternating the aubergine with other vegetables such as celeriac, and good idea to make it with tofu regularly for protein.