Aubergine Parmigiana

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

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

  1. In a food processor, finely mince onion, celery, carrots and garlic
  2. On a pan, water fry the minced vegetables with ½ cup of water for 5 mins
  3. Add the tomato passata then add thyme, salt and chili powder. Stir well and let simmer on medium-low heat for about 1 hour
  4. While the tomato sauce is simmering, cut the aubergines into ½ cm thin slices on the long side and distribute on a baking tray
  5. Bake in the oven for 30-40 mins at 180°C /360° F (until soft) and season with salt once cooked
  6. Turn off the heat of the tomato sauce, add fresh leaves of basil – break leaves with your hands
  7. 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
  8. 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
  9. Bake for 40 mins in a pre-heated oven at 200°C (400°F)
  10. 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

Written by

The Plant Based School

Nico and Louise are a Danish/Italian cooking duo. They absolutely adore pasta and homemade vegan cakes. All of their recipes are yummy and healthy vegan recipes that are easy to follow, environment-friendly, and focus on whole foods.

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