Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves: 4 as a main
Cuisine: Italian
Ingredients: 3 eggplant (aubergines), about 650 g (1 lb 7 oz); freshly ground black pepper; 1 garlic clove, sliced; 800 ml (28 fl oz) tomato passata (puréed tomatoes); 1 teaspoon caster (superfine) sugar; 60 g (2¼ oz) breadcrumbs; basil leaves, to serve (optional); 3 tablespoons vegan parmesan cheese, home-made or grated shop-bought; 3 tablespoons olive oil, plus extra for brushing; 2 teaspoons dried oregano; 50 g (1¾ oz) non-dairy cheese, grated; sea salt flakes; 1 onion, finely chopped

Preparation info

Serves:
4
as a main

Difficulty
Easy
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.

Ingredients

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

Method

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Eggplant Parmigiana

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of