These vegan aubergine parmigiana or eggplant parmigiana easy to make, dairy free and one of the most iconic Italian dishes.
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HOW TO MAKE VEGAN EGGPLANT PARMIGANA
- Slice the aubergine and grill for 1-2 minutes on each side.
- Prepare the tomato sauce (as a base you could use homemade tomato sauce): sauté garlic and onions. add olive oil, tomato sauce, basil and oregano.
- Preheat the oven 365F.
- To assemble vegan parmigiana, add some tomato sauce to the button of baking dish, top it with grilled aubergine, tomato sauce, vegan cheese. Then repeat the layers. Finish the top layer with tomato sauce and vegan cheese.
VEGAN AUBERGINE PARMIGANA TIPS
- Do not peel eggplant.
- You could lightly salt eggplants and set aside (for 30 minutes) prior grilling.
- Do not over grilled eggplants (it should be still firm).
I hope you will love these Vegan Aubergine Parmigana because it’s:
Easy to make
Iconic
Tasty
and absolutely delicious!
Other recipes to try:
Vegan Aubergine Parmigiana
These vegan aubergine parmigiana or eggplant parmigiana easy to make, dairy free and one of the most iconic Italian dishes.
Servings 4
Calories 117kcal
Ingredients
- 2 aubergine
- 1/2 cup tomato sauce
- 2 clove garlic
- 1/4 bulb onion
- 3 tbsp vegan cheese
- 1 tbsp olive oil
Instructions
- Slice the aubergine and grill for 1-2 minutes on each side.
- Prepare the tomato sauce (as a base you could use homemade tomato sauce): saute garlic and onions. add olive oil, tomato sauce, basil and oregano.
- Preheat the oven 365F.
- To assemble vegan parmigiana, add some tomato sauce to the button of baking dish, top it with grilled aubergine, tomato sauce, vegan cheese. Then repeat the layers. Finish the top layer with tomato sauce and vegan cheese.
- Bake 25-30 minutes until golden brown on the edges.
Nutrition
Calories: 117kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 225mg | Potassium: 632mg | Fiber: 8g | Sugar: 9g | Vitamin A: 185IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg
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