Vegan Eggplant Parmigiana

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"A vegan twist to an Italian classic! I have always loved Parmigiana, but I couldn't eat really it as the original recipe contains mozzarella cheese as one of the main ingredients. I am dairy intolerant, so I had to come up with a solution to share this amazing Italian classic to everyone! I had the chance to create my own version and enjoy the taste of fried eggplants and sweets tomatoes. If you love eggplants, this recipe is perfect for you. This is a very traditional recipe from the South of Italy. It's not a quick dish to do, but well worth the time! It involves building, and cooking each item of the 'tower' individually."
-- @foodloose_blog
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  • Recipe Card
Prep time 15mins
Cook time 35mins
Serves or Makes: 6

Recipe Card

ingredients

  • 1 pounds Eggplant
  • 20 whole Cherry Tomatoes
  • To Taste Vegan Mozzarella
  • 12 leaves Fresh Basil
  • 1 cloves of Garlic
  • To Taste Extra-virgin Olive Oil
  • To Taste Sea Salt

Method

  • Step 1

    Slice the eggplant and sprinkle the salt on top of each slice in order to remove the excess water. Let it rest for 10 minutes.

  • Step 2

    Heat 4 tablespoons of extra-virgin olive oil in a pan, and pan fry each slice (usually cook for 5 minutes each side).

  • Step 3

    In a wok, simmer a clove of garlic with extra-virgin olive oil until it becomes golden.

  • Step 4

    Cut the cherry tomatoes into 4 pieces/quarters and add them to the wok.

  • Step 5

    Once the cherry tomatoes are fully cooked and mashed, add basil and let it rest for a couple of minutes.

  • Step 6

    Prepare the parmigiana: add a slice of fried eggplant, season the top with half a table spoon of tomato sauce and vegan cheese. Add another 2 layers with the eggplant slice, tomato sauce and vegan cheese.

  • Step 7

    Repeat until you have used all the slices.

  • Step 8

    Cook the eggplant parmigiana for 20-25 mins at 400°F.

  • Step 9

    Serve the parmigiana with some fresh basil leaves on top.

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