No-fry Eggplant Parmesan (Vegan)
This Parmigiana di Melanzane is definitely part of our top 5 decadent Italian dishes. If you haven’t tried it before, your time has come.
Servings: 9 Servings
Calories: 293kcal
Cost: $12
Equipment
- Skillet (affiliate link)
- Rectangular Baking Tray (affiliate link)
- Mandoline (optional) (affiliate link)
Ingredients
- 3 eggplants medium black, aubergines
- 1 pound vegan mozzarella cheese
- 5 ounces vegan parmesan cheese
- 2 tablespoons olive oil extra-virgin, optional
- 1 ounce sea salt coarse
Tomato Sauce:
- 32 ounces tomato sauce organic, you can use our Marinara Sauce Recipe
- 2 cloves garlic
- 1 tablespoon olive oil extra-virgin, optional
- 1 cup basil fresh ~ bunch
- 1 tablespoon fine salt optional
- 1 tablespoon sugar optional
- 1 onion small (optional)
Cups - Metric
Instructions
- Wash and slice the eggplants very thinly with a sharp knife, or even better if you have a mandolin, the layers should be a little less than ⅛ inch (2 mm).
- Prepare the eggplant. Lay the slices on a tray or colander where they can drain and put the coarse sea salt over. The salt will make the eggplant “sweat” and lose some water and bitterness. Let them rest for one hour.
- Pre-heat the oven at 400ºF (about 200ºC).
- Prepare the tomato sauce by chopping the onion and garlic finely. Stir fry them in olive oil for a minute and add the tomato purée. Let it simmer on low heat for 45 minutes.
- Remove eggplant's excess salt. Wash the eggplants from the extra coarse salt. Then, dry them with a tablecloth. Oil a tray and put them on it with a splash of extra virgin oil. Put them in the oven and grill for 10-15 minutes.
- Shred your vegan mozzarella cheese or grind it with and shredder (in case you are not using shredded mozzarela cheese).
- Season tomato sauce. Go back to your tomato sauce and add the basil leaves, sugar, salt, and pepper and take them out of the heat.
- Remove from oven. Take the eggplant out of the oven and prepare the tray where you are going to assemble the dish.
- Prepare baking tray. Put some oil on the bottom of a deep tray.
- Assemble. Place a layer of tomato sauce, followed by a layer of grilled eggplant, salt, and pepper, followed by mozzarella and parmesan.
- Repeat until you fill the pan, making sure you finish with a layer of tomato sauce, mozzarella, and parmesan cheese to ensure it looks well grilled.
- Bake in the oven keeping the 400ºF (about 200ºC) for 40 minutes.
- Remove from the oven and let it rest about 10 minutes before serving.