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    Home » Starters » Vegan eggplant parmigiana

    Vegan eggplant parmigiana

    Published: Mar 25, 2020 · by Nico

    Jump to Recipe

    This vegan eggplant parmigiana is a creamy and indulgent dish. It is super tasty, rich, creamy, and healthy since the eggplant is baked and not fried.

    As a cheese substitute, we use fake homemade parmesan. Simple and affordable, yet incredibly satiating.

    vegan eggplant parmigiana
    vegan eggplant parmigiana
    On this page:
    • Tips
    • Similar recipes
    • Storage
    • Recipe

    Tips

    TIP 1: the original parmigiana is actually made with deep-fried eggplant. In order to make the parmigiana healthy we bake the eggplant in the oven instead of deep-frying it.

    If you want to make your baked eggplants tastier, you can coat them with a little bit of extra virgin olive oil.

    TIP 2: eggplant can often be bitter, especially if they are not super fresh. The bitterness is trapped in the water inside the eggplant.

    So, if you want to get rid of the bitterness you can sprinkle the sliced eggplants with coarse sea salt and let them purge for about one hour.

    You'll see that the salt will make the water (and bitterness) of the eggplant go out. Before baking them remember to scrape the salt and the water away.

    vegan eggplant parmigiana
    vegan eggplant parmigiana

    TIP 3: the original parmigiana recipe has a lot of parmesan cheese in it. To make it vegan we replaced the cheese with some homemade vegan parmesan cheese, made with stale bread and some spices. Check out our recipe. You'll love it!

    TIP 4: you can serve the vegan eggplant parmigiana as a starter, side dish, or as a main.

    Remember: when you take the parmigiana out of the oven you should wait at least 15 minutes before serving it. This allows the flavors to come together. Alternatively, Parmigiana is also great reheated the day after cooking.

    Similar recipes

    If you're a big fan of eggplants, check out our favorite aubergine recipes:

    • 25 of the best vegan eggplant recipes from all over the internet
    • Italian eggplant salad (caponata)
    • Roasted vegetables with Italian seasoning
    • Couscous salad with baked vegetables
    • Easy tofu cream cheese with baked eggplant

    Storage

    Store the eggplant parmigiana in an air-tight container for 1-2 days. You can freeze it once it is baked, best if divided into portions beforehand.

    Recipe

    vegan eggplant parmigiana

    Vegan Eggplant Parmigiana

    Author: Nico
    The perfect feel good meal with a hearty tomato sauce and tenderly baked eggplant. Easy to make and deicious to eat.
    You can serve it as a starter, main or side-dish.
    Print Recipe Pin Recipe Share Recipe
    5 from 5 votes
    Prep Time 1 hr
    Cook Time 40 mins
    Total Time 1 hr 40 mins
    Course Main Course, Side dish
    Cuisine Italian
    Servings 5 people
    Calories 212 kcal

    Ingredients
     
     

    • 1.3 kg eggplants
    • 800 g tomato passata
    • 100 g vegan cheese
    • 10 leaves fresh basil
    • 1 onion
    • 1 clove garlic
    • 1 stalk celery
    • 2 carrots
    • 1 sprig fresh thyme
    • ¾ teaspoon sea salt
    • ¼ teaspoon chili

    Instructions
     

    • In a food processor, finely mince onion, celery, carrots and garlic. Then on a pan, water fry the minced vegetables with ½ cup of water for 5 mins.
    • Add the tomato passata, thyme, salt and chili powder. Stir well and let simmer on medium-low heat for about 1 hour.
    • While the tomato sauce is simmering, cut the eggplants into ½ cm thin slices on the long side and distribute on a baking tray. Bake in the oven for 30-40 mins at 180°C /360° F (until soft) and season with salt once cooked.
    • Turn off the heat of the tomato sauce, add fresh leaves of basil - break leaves with your hands. In an oven dish (we use RIESS emaille, 26/17cm), distribute a thin layer of tomato sauce.
    • Top with a layer of baked eggplant then cover with a layer of tomato sauce and sprinkle with a layer of fake parmesan.
    • Repeat until you run out of eggplant or till you reach the edge of the oven dish and finish the layering with a double sprinkle of fake parmesan.
    • Bake for 40 mins in a pre-heated oven at 200°C (400°F). 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).

    Nutritional Values

    Nutrition Facts
    Vegan Eggplant Parmigiana
    Amount Per Serving
    Calories 212 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 2g13%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Potassium 1436mg41%
    Carbohydrates 40g13%
    Dietary Fiber 13g54%
    Sugar 19g21%
    Protein 6g12%
    Vitamin A 5053IU101%
    Vitamin B6 1mg50%
    Vitamin C 27mg33%
    Vitamin E 4mg27%
    Vitamin K 24µg23%
    Calcium 87mg9%
    Folate 87µg22%
    Iron 4mg22%
    Manganese 1mg50%
    Magnesium 80mg20%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this recipe, you might also like:

    • lemon pasta with spinach
    • pan-fried lemon tofu
    • orecchiette with broccoli rabe
    « Vegan Oat Risotto with peas
    Vegan strawberry jam »

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