Vegan Parmigiana
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Vegan Parmigiana

Recipe by Romy London
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 large aubergines, cut lengthwise and into slices 5 mm thick

  • 1 block vegan cheese, shredded

  • 2 pinches salt

  • 1 small handful fresh basil, shredded

  • 2 cups tomato sauce

Directions

  • Preheat the oven to 190°C.
  • Heat a large, dry pan on the hob and grill the eggplant slices for about half a minute on each side.
  • In an ovenproof dish, layer 1/3 of the tomato sauce, 1/2 the eggplant slices, 1 pinch of salt, 1/3 of the vegan cheese, and half the basil. Repeat. Top with the remaining tomato sauce and vegan cheese.
  • Bake for 25 minutes.

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