This vegan parmigiana recipe uses dairy-free cheese to create a realistic alternative to the traditional vegetarian dish
5 from 1 vote
Ingredients
2medium-sized eggplants
400gcanned crushed tomatoes
1onion, chopped
2clovesgarlic
1tspdried oregano
Olive oil
Salt and pepper, to taste
300gvegan 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 letthem sit for about 30 minutes. This helps to remove any bitterness from theeggplants. After 30 minutes, rinse the eggplant slices and pat them dry with a kitchentowel
In a pan, heat some olive oil and sauté the chopped onion and minced garlic untilthey 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 itthickens. Season with salt and pepper to taste
In a non-stick skillet, cook the eggplant slices on both sides until they are tenderand slightly golden. Add more olive oil if needed
In a baking dish, spread a little tomato sauce on the bottom. Layer with eggplantslices, followed by a layer of vegan mozzarella cheese. Repeat until you've used allthe ingredients, finishing with a final layer of tomato sauce and vegan mozzarellacheese
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 isgolden and bubbling
Let it rest for a few minutes before serving, garnishing with fresh basil