Vegan Eggplant Parmigiana Recipe
This Vegan Eggplant Parmigiana is a delicious and wholesome take on the classic Italian dish. Layers of fried eggplant, rich tomato sauce, and vegan cheeses are baked to perfection, offering a comforting meal that satisfies both vegans and non-vegans alike.
Equipment
- Large saucepan
- Large frying pan
- Large baking dish
Ingredients
For the Sauce:
- 750 g tomato passata
- 2 garlic cloves minced
- 1 small piece of onion finely chopped
- 1-2 tbsp extra virgin olive oil
- Fresh basil leaves
- Salt to taste
For the Eggplant:
- 1 kg oval eggplants
- Oil for frying
For the Layering:
- 500 g vegan melting cheese, grated
- 80 g grated Vegan Parmesan (or similar)
Instructions
Preparing the Sauce:
- In a large saucepan, heat the extra virgin olive oil over medium heat.
- Add the minced garlic and finely chopped onion, and sauté until translucent, about 3-5 minutes.
- Pour in the tomato passata and add salt to taste.
- Lower the heat and let the sauce simmer for 20 minutes, stirring occasionally.
- Add the torn fresh basil leaves and stir. Set aside.
Preparing the Eggplant:
- Slice the eggplants into 1/2-inch thick rounds.
- In a large frying pan, heat enough oil over medium-high heat to submerge the eggplant slices.
- Fry the eggplant slices until they turn golden brown on each side.
- Remove the fried eggplant slices and drain them on paper towels to remove excess oil.
Assembling and Baking:
- Preheat your oven to 200°C (about 390°F).
- In a large baking dish, start with a layer of the prepared tomato sauce to coat the bottom.
- Place a layer of fried eggplant slices over the sauce.
- Sprinkle a layer of grated Vegan Parmesan over the eggplant.
- Add a layer of vegan melting cheese slices.
- Repeat these layers until you run out of ingredients, making sure to end with a layer of eggplant slices and a generous coating of tomato sauce.
- Bake in the preheated oven at 200°C for 20 minutes.
- Lower the oven temperature to 180°C (about 350°F) and bake for an additional 15-20 minutes. If needed, switch to grill mode for the last few minutes to brown the top layer.
Finishing Touch:
- Remove the dish from the oven and sprinkle the remaining grated Vegan Parmesan on top.
- Allow the dish to rest for a few minutes before serving.
- Enjoy your Vegan Eggplant Parmigiana!
Notes
Make sure to choose eggplants that are firm and have smooth skin for the best results.
For a healthier version, you can bake the eggplant slices instead of frying. Coat them lightly with oil and bake at 400°F (200°C) until golden.
The tomato sauce can be made a day in advance to save time. Store it in an airtight container in the refrigerator until ready to use.
You can also add other herbs like oregano or thyme to the tomato sauce for extra flavor.
For a healthier version, you can bake the eggplant slices instead of frying. Coat them lightly with oil and bake at 400°F (200°C) until golden.
The tomato sauce can be made a day in advance to save time. Store it in an airtight container in the refrigerator until ready to use.
You can also add other herbs like oregano or thyme to the tomato sauce for extra flavor.
Nutrition
Calories: 400kcal