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Vegan Eggplant Parmigiana

Vegan Eggplant Parmigiana

Preparation time:

  • 50mins

 

Specialty:

  • Vegan
  • Dairy-free
  • Gluten-free 

 

I have always loved Parmigiana, but I couldn't eat really it as the original recipe contains mozzarella cheese as one of the main ingredients. I am dairy intolerant, so I had to come up with a solution to share this amazing Italian classic to everyone! I had the chance to create my own version and enjoy the taste of fried eggplants and sweets tomatoes. If you love eggplants, this recipe is perfect for you. 

 

This is a very traditional recipe from the South of Italy. It's not a quick dish to do, but well worth the time! It involves building, and cooking each item of the 'tower' individually. 

 

Ingredients:

  • 1 Eggplant (1 lbs / 450g)
  • 20 Cherry Tomatoes (for 2 people) 
  • Vegan Mozzarella 
  • Fresh Basil
  • A Clove of Garlic
  • Extra-virgin Olive Oil 
  • Sea Salt

 

Instructions:

  • Slice the eggplant and sprinkle the salt on top of each slice in order to remove the excess water. Let it rest for 10 minutes. 
  • Heat 4 tablespoons of extra-virgin olive oil in a pan, and pan fry each slice (usually cook for 5 minutes each side).
  • In a wok, simmer a clove of garlic with extra-virgin olive oil until it becomes golden.
  • Cut the cherry tomatoes into 4 pieces/quarters and add them to the wok. 
  • Once the cherry tomatoes are fully cooked and mashed, add basil and let it rest for a couple of minutes.
  • Prepare the parmigiana: add a slice of fried eggplant, season the top with half a table spoon of tomato sauce and vegan cheese. Add another 2 layers with the eggplant slice, tomato sauce and vegan cheese.
  • Repeat until you have used all the slices.
  • Cook the eggplant parmigiana for 20-25 mins at 400°F. 
  • Serve the parmigiana with some fresh basil leaves on top.

 

25.06.2020

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