Aubergine Parmigiana
This vegan aubergine parmigiana recipe is a brilliant vegan alternative to a lasagne made with layers of slow-cooked tomato and aubergine.
“The perfect feel good meal with a hearty tomato sauce and tenderly baked eggplant. We love to make parmigiana on Sundays and eat it after we have gone for a long walk outside.” – Nico & Louise
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Total Time: 1 hour 40 minutes
Calories: 358
Servings: 2
Total Time: 1 hour 40 minutes
Calories: 358
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 2.5 2.5 aubergines
- 400 400 ml tomato passata
- 0.5 0.5 onion
- 0.5 0.5 clove garlic
- 0.5 0.5 stalk celery
- 1 1 carrots
- 5 5 fresh basil leaves
- 0.5 0.5 sprig fresh thyme
- 0.375 0.375 tsp sea salt
- 0.125 0.125 tsp chili
- 50 50 g vegan parmesan cheese
Method
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In a food processor, finely mince onion, celery, carrots and garlic
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On a pan, water fry the minced vegetables with ½ cup of water for 5 mins
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Add the tomato passata then add thyme, salt and chili powder. Stir well and let simmer on medium-low heat for about 1 hour
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While the tomato sauce is simmering, cut the aubergines into ½ cm thin slices on the long side and distribute on a baking tray
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Bake in the oven for 30-40 mins at 180°C /360° F (until soft) and season with salt once cooked
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Turn off the heat of the tomato sauce, add fresh leaves of basil – break leaves with your hands
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Distribute a thin layer of tomato sauce in an oven dish. Top with a layer of baked aubergine and cover with a layer of tomato sauce. Sprinkle with a layer of vegan parmesan
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Repeat until you run out of aubergine or till you reach the edge of the oven dish and finish the layering with a double sprinkle of vegan parmesan
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Bake for 40 mins in a pre-heated oven at 200°C (400°F)
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Let rest out of the oven for 15 minutes before eating and serve with a few fresh leaves of basil on top and a drizzle of olive oil (optional).
Still in need of inspiration? Check out our selection of delicious vegan aubergine recipes
