Vegan Parmigiana


Vegan Parmigiana

  • Prep Time 5m
  • Cook Time 30m
  • Servings 4


  •  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


  • 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.

Recipe Adapted From ROMYLONDONUK