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This vegan parmigiana recipe uses dairy-free cheese to create a realistic alternative to the traditional vegetarian dish
A dairy-free and vegan Parmigiana from plant-based London restaurant Plant Club
5 from 1 vote

Ingredients

  • 2 medium-sized eggplants
  • 400 g canned crushed tomatoes
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 tsp dried oregano
  • Olive oil
  • Salt and pepper, to taste
  • 300 g vegan mozzarella cheese (or another vegan cheese of your choice)
  • Fresh basil for garnish

Instructions

  • Preheat the oven to 180°C (350°F)
  • Slice the eggplants into thin rounds, sprinkle a little salt on both sides, and let
    them sit for about 30 minutes. This helps to remove any bitterness from the
    eggplants. After 30 minutes, rinse the eggplant slices and pat them dry with a kitchen
    towel
  • In a pan, heat some olive oil and sauté the chopped onion and minced garlic until
    they become golden brown. Add the canned crushed tomatoes and dried oregano,
    then simmer the sauce over medium heat for about 15-20 minutes, or until it
    thickens. Season with salt and pepper to taste
  • In a non-stick skillet, cook the eggplant slices on both sides until they are tender
    and slightly golden. Add more olive oil if needed
  • In a baking dish, spread a little tomato sauce on the bottom. Layer with eggplant
    slices, followed by a layer of vegan mozzarella cheese. Repeat until you've used all
    the ingredients, finishing with a final layer of tomato sauce and vegan mozzarella
    cheese
  • Cover the baking dish with aluminum foil and bake for about 30-40 minutes. Then,
    uncover and bake for an additional 10-15 minutes or until the eggplant parmigiana is
    golden and bubbling
  • Let it rest for a few minutes before serving, garnishing with fresh basil