If you’re planning a plant-based dinner, a date night, or just an evening alone, Italian cuisine is always a good choice. Vegan Italian recipes are easier than ever to find, in part because of the growing popularity and prevalence of dairy-free cheese. This vegan eggplant parmigiana recipe requires minimal ingredients and is easy to prepare.
Eggplant parmiagiana traditionally refers to a vegetarian pastry containing cheese, tomato sauce and eggplant. This recipe, however, has been made vegan and contains dairy-free mozzarella. Originally from Italy (although the exact location is not known), parmiagiana can be found in Italian restaurants around the world.
This vegan recipe comes from chef Antonio Alderuccio, founder and chef-patron of Plant Club in Stoke Newington, London. The restaurant has gained something of a cult following among vegans, known for its high-quality gluten-free Italian cuisine and realistic alternatives to dairy-heavy dishes like gnocci cacio e pepe and burrata.
This plant-based eggplant parmigiana recipe requires just a few ingredients, the majority of which you may already have in your cupboard or refrigerator. Here’s everything you need to know to make it happen.
Vegan eggplant parmigiana recipe
This vegan parmigiana recipe uses dairy-free cheese to create a realistic alternative to the traditional vegetarian dish.
Ingredients
2medium sized eggplants
400gcanned crushed tomatoes
1onion, chopped
2clovesgarlic
1teaspoondried oregano
Olive oil
Salt and pepper to taste
300gvegan mozzarella cheese (or other vegan cheese of your choice)
Fresh basil for garnish
Instructions
Preheat the oven to 180°C (350°F)
Cut the eggplants into thin slices, sprinkle a little salt on both sides and leavethey sit for about 30 minutes. This helps remove any bitterness from theeggplants. After 30 minutes, rinse the eggplant slices and dry them with a kitchen toweltowel
In a pan, heat a little olive oil and fry the chopped onion and minced garlic untilthey turn golden brown. Add the canned crushed tomatoes and dried oregano,then simmer the sauce over medium heat for about 15 to 20 minutes, or until it isthickens. Season with salt and pepper to taste
In a non-stick pan, cook the eggplant slices on both sides until tenderand slightly golden. Add more olive oil if necessary
In a baking dish, spread a little tomato sauce on the bottom. Eggplant layerslices, followed by a layer of vegan mozzarella cheese. Repeat until you have used everythingthe ingredients, finishing with a final layer of tomato sauce and vegan mozzarellacheese
Cover the baking dish with foil and bake for about 30 to 40 minutes. SO,uncover and bake for an additional 10 to 15 minutes or until eggplant parmigiana isgolden and bubbling
Leave to rest for a few minutes before serving, garnishing with fresh basil.
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