Eggplant Parmigiana

Preparation info
  • Serves:


    as a main
    • Difficulty


    • Ready in

      1 hr 5

Appears in
Easy Vegan

By Sue Quinn

Published 2015

  • About

This is a vegan spin on the gorgeous Italian classic, and one of my favourites.


  • 3 tablespoons olive oil, plus extra for brushing
  • 1 onion, finely chopped
  • 1 garlic clove


Heat 2 tablespoons of the oil in a heavy pan and cook the onion over a medium heat for 10 minutes, or until soft and golden. Add the garlic and cook for 2 minutes more. Stir in the tomato passata, sugar, oregano and salt and pepper. Let the sauce bubble up, then reduce the heat to low. Cover and sim