Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 portions
Ingredients: 2 eggplants (about 1 1/2 lb); 1 tsp salt (for the eggplant); 2 3/4 cups tomato sauce (passata); 1 yellow onion; 10 leaves fresh basil; 9 oz vegan mozzarella cheese; 2/3 cup vegan parmesan cheese; 1/2 tbsp extra virgin olive oil; 1/2 cup all-purpose flour (for dusting); 1/2 cup sunflower oil (for frying); 1/2 tsp salt (to taste); 1/2 tsp ground black pepper (to taste)

Prep time: 30 min
Total time: 50 min
Additional waiting time: 1 hour
Keeps: 3 days
Party favourite

Allergens: Gluten

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Slice the eggplants into thin, even rounds and layer them in a colander, lightly salting each layer. Let them sit while you prepare the sauce.

Prepare the sauce:

Meanwhile, dice the onion.

Heat the olive oil in a pan over medium heat (6/9). Sauté the onion for about 5 minutes, until soft and translucent.

Stir in the passata, basil, salt and pepper.

Simmer for 10–15 minutes, until slightly thickened.

Fry the eggplant:

Rinse the eggplant slices under cold water to remove the salt, then pat them completely dry.

Lightly dust each slice with flour, shaking off any excess.

Heat the sunflower oil in a large pan over medium-high heat (7/9) until shimmering. Fry the slices for a few seconds on each side.

Drain them on a plate lined with paper towels.

Assemble:

Preheat the oven to 350 °F.

Spread a thin layer of tomato sauce over the bottom of an 11 × 8 inch baking dish.

Add a layer of eggplant, then a scattering of grated vegan Parmesan and small cubes of vegan mozzarella. Season lightly with pepper and spoon over a little more sauce.

Repeat the layers, finishing with the remaining sauce and a layer of Parmesan and mozzarella.

Cover loosely with aluminium foil and bake for 20 minutes, then remove the foil and bake for another 20 minutes.

Let rest for 5 minutes before serving.

Nutrition per portion

Calories: 720
Carbohydrates: 66 g
Protein: 7 g
Fat: 50 g
Iron: 3.3 mg
Calcium: 54.9 mg