"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."
Vegan Eggplant Parmigiana
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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.