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+ servings
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5 from 1 vote


The perfect feel good meal with a hearty tomato sauce and tenderly baked eggplant. We love to make parmigiana on Sundays and eat it after we have gone for a long walk outside.
You can have it for starter, main or side-dish.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Dinner, Lunch
Cuisine: Italian
Keyword: Cheese-free, Dairy-free, Meat-free, Vegan
Servings: 2 people
Calories: 358kcal


  • 5 whole aubergines, eggplants 1.3 kg
  • 800 ml tomato passata
  • 1 whole onion
  • 1 clove garlic
  • 1 stalk celery
  • 2 whole carrots
  • 10 leaves fresh basil
  • 1 sprig fresh thyme
  • ¾ tsp sea salt
  • ¼ tsp chili
  • 100 grams vegan fake parmesan cheese


  • In a food processor, finely mince onion, celery, carrots and garlic
  • On a pan, water fry the minced vegetables with ½ cup of water for 5 mins
  • Add the tomato passata
  • Add 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
  • Cover with a layer of tomato sauce
  • 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).


Calories: 358kcal | Carbohydrates: 74g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Fiber: 10g | Sugar: 23g | Calcium: 172mg | Iron: 10mg