Vegan Melanzane Parmigiana

My vegan version of this classic Italian dish. Layers of delicious eggplants and a smooth tomato sauce with dairy-free cheese. I`d like to think of this as a low-carb lasagna.

My Recipe

Prep Time: 85 mins
Cook Time: 30 mins
Yields: 6

Ingredients

  • 6 large eggplants, thinly sliced lengthways
  • 2 tablespoons salt
  • olive oil, for frying
  • 1 tablespoon extra-virgin olive oil
  • 1 small white onion, finely chopped
  • 2 garlic cloves, minced
  • 800 g diced tomatoes and their juices
  • 1 cup loosely packed fresh basil leaves
  • 1 teaspoon oregano
  • 1 cup grated dairy-free cheese or crumbled tofu
  • salt and pepper, to taste

Method

  1. Rub all the eggplant slices with salt and arrange them in a baking dish. Cover with a plate and add a weight to put pressure on the eggplant slices. Let sit at room temperature for 1 hour.
  2. Meanwhile, heat olive oil in a medium pan over a medium heat and add onions. Cook for 3-5 minutes or until onions are golden brown. Add in garlic and cook for 30 seconds. Add in tomatoes, basil leaves, oregano and season to taste. Bring sauce to a boil and cook for 25 minutes stirring occasionally.
  3. Drain the eggplant slices under a cold water and dry with paper towel. Heat oil in a frying pan over medium heat and fry eggplant slices in batches 2 minutes on each side.
  4. Preheat oven to 180°C and grease a square baking dish. Spread about 2 tablespoons of the tomato sauce on the bottom of the dish, following by a layer of eggplant slices and cheese/tofu. Repeat until you have used all the eggplant slices and finish up with tomato sauce on top. Sprinkle with the additional cheese on top. Bake for 30 minutes until the top is golden brown and crispy. Let cool for 10 minutes before serving. Enjoy!

Nutrition Facts

Per serving: 236 KCALS | 9.5G FAT | 4.8G SAT FAT | 37.6G CARBS | 8.9G SUGAR | 9.5G FIBRE | 3.8G PROTEIN

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