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–+ servings
vegan eggplant

Vegan Aubergine Parmigiana

Plant-basedRecipes
These vegan aubergine parmigiana or eggplant parmigiana easy to make, dairy free and one of the most iconic Italian dishes.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Italian
Servings 4
Calories 117 kcal

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: 117kcalCarbohydrates: 17gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 225mgPotassium: 632mgFiber: 8gSugar: 9gVitamin A: 185IUVitamin C: 8mgCalcium: 32mgIron: 1mg
Keyword vegan aubergine parmigiana
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