MELANZANE alla PARMIGIANA VEGAN LIGHT al FORNO con mozzarella vegan fatta in casa e parmigiano veg Italian Vegan EGGPLANT PARMESAN with homemade vegan mozzarella and vegan parmesan
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Italian Vegan Eggplant Parmesan

Easy lighter baked Italian vegan eggplant parmesan with layers of grilled eggplant, tomato sauce, vegan Parmesan vegan mozzarella



Portata Appetizer, Main Course
Cucina Gluten-free, Italian, soy-free, Vegan
Keyword aubergines, eggplant, mozzarella, mozzarella vegan, parmesan, parmigiana, tomato sauce
Preparazione 20 minuti
Cottura 35 minuti
Porzioni 8 servings
Chef Fran Beauty Food Blog
Cost cheap

Equipment

Ingredienti

  • 5 medium eggplants about 2kg ~ 4.4 lb
  • 400 g tomato sauce 14 oz ready or homemade, no salt added
  • 350 g homemade vegan mozzarella 12.3 oz
  • 1 cup basil leaves
  • 2-3 tbsp vegan parmesan
  • 1 tbsp breadcrumbs gluten-free
  • ¼ fresh chilli optional
  • 1-2 tbsp oregano or to taste
  • salt to taste, do not exceed

For the quick vegan parmesan

  • 50g cashews ~ 1/2 cup
  • 3 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • a pinch of salt

Istruzioni

  • Wash and cut the aubergines into 3-5mm thick slices. Remove the peel if you prefer. Grill the eggplant on a grill or in a non-stick oiled pan. Season both sides with a pinch of and set aside. Eggplants should not be completely cooked as they will be then baked in the oven.
  • Add all ingredients to a  food processor and pulse until a fine meal is achieved ( like real grated parmesan!)
  • Chop the basil leaves. Season the tomato sauce with basil, oregano, a pinch of salt and chopped fresh chili. (If you don't want to use salt, try with miso. Not very much Italian but an excellent alternative to salt!)
  • Coat the base of a baking dish with some tomato sauce. Top the sauce with a layer of aubergine. Spoon over more tomato sauce and vegan mozzarella. Scatter over some breadcrumbs and the vegan parmesan. Repeat, layering up ( make 4-5 layers ). Complete the top layer with tomato sauce, vegan mozzarella, bread crumbs and vegan parmesan.
  • Bake at 180°C fan / 350°F for about 35-40 minutes.
  • Let the vegan eggplant parmigiana rest for about 30 minutes and serve hot.

Note

How to store vegan Parmesan Aubergines

Excellent also the next day, heated up or at room temperature if you prefer.
Once cooled, you can divide the vegan eggplant parmesan into 4-6 portions. Store them in containers closed with the lid and freeze. Thaw the vegan parmesan, heat it in the oven or in a pan to enjoy it whenever you like.