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 tablespoons vegan parmesan cheese, home-made or grated shop-bought; 50 g (1¾ oz) non-dairy cheese, grated; 60 g (2¼ oz) breadcrumbs; basil leaves, to serve (optional); 3 eggplant (aubergines), about 650 g (1 lb 7 oz); 3 tablespoons olive oil, plus extra for brushing; 2 teaspoons dried oregano; 1 teaspoon caster (superfine) sugar; 1 garlic clove, sliced; 1 onion, finely chopped; 800 ml (28 fl oz) tomato passata (puréed tomatoes); sea salt flakes; freshly ground black pepper

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

Europe
Italy
Lunch
Main course
Mediterranean
Vegan

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

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