Vegetarian parmigiana. This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.
It's exact origin, however, is hotly debated! Some claim it was invented in Sicily, while others claim it comes from Naples, Puglia, or Calabria. Parmesans were first tasted raw during a blind taste test and then were mixed with warm marinara to be tasted. You can have Vegetarian parmigiana using 4 ingredients and 7 steps. Here is how you cook that.
Ingredients of Vegetarian parmigiana
- It’s of Tomato sauce – I make mine from 2 tinned tomatoes or use passata.
- Prepare 2 of aubergines.
- You need 350-400 g of dry mozzarella.
- Prepare 2-3 handfuls of Parmesan cheese grated.
A palette-cleansing cracker and swig of water were taken in-between samples. We only analyzed vegan parmesan alternatives we could find on Amazon. This is because Amazon's prices are the most. Crispy Oven-Baked Tofu Parmigiana gets smothered in marinara sauce, topped with Mozzarella, and baked until bubbling.
Vegetarian parmigiana instructions
- Cut the aubergines in thin strips – as much the same thickness as possible.
- Grill them under the grill – this step is essential to remove water from the aubergines. Following the classic recipe You should leave the slices with rock salt under a cloth for an hour allowing the water to escape ahead of cooking. I rarely have time for this step.
- In an oven dish with a tiny bit of oil at the bottom start by layering the aubergine so that it covers the bottom.
- Add 1/2 of the tomato sauce or passata on top covering the aubergines.
- Sprinkle some Parmesan and then the mozzarella.
- Repeat another layer and finish with tomato, Parmesan and some mozzarella.
- Cook in the oven for 20 min at 180-200 degrees depending on your oven.
It's a guaranteed kid-pleaser that's easy enough for a weeknight supper. For a simple side dish, toss broccoli florets with a splash of oil, spread on a baking sheet, and roast alongside the main dish. Finish assembling the vegetarian eggplant parmesan with the remaining eggplant, sauce and cheeses. Sprinkle vegan Parmesan over marinara sauce and pasta (for heartier options, check out my hearty spaghetti with lentils and marinara and vegan puttanesca with zucchini noodles). Omit the Parmesan cheese from basil pesto, then sprinkle vegan Parmesan on top of your pesto dish, to taste.