If you like eggplants, trust me you have to try this vegan PARMIGIANA DI MELANZANE. It's an eggplant casserole, which is very popular in South Italy and Sicily, where part of my family is from. We love to eat it with pizza bianca or focaccia. SO GOOD!
The Recipe
Parmigiana di melanzane (eggplant casserole)
Ingredients
3 eggplants
1 QT / 1 liter vegetable oil for frying
all-purpose flour as needed
2 1/4 cups / 530 ml marinara sauce (I used this recipe)
4 tablespoons chopped basil
1 cup / 120 g vegan grated parmesan cheese
vegan mozzarella cheese to taste
Instructions
1. Peel eggplants and slice. Cover lightly with salt and let sit for a bit. Press eggplants carefully to release eggplant juice.
2. Add all-purpose flour to a plate and cover eggplants completely with flour.
3. In a pot heat vegetable oil (it is hot enough, when you put a wooden stick into the hot oil and bubbles appear). Fry eggplants until golden brown.
4. Preheat oven to 410 °F / 210 °C.
5. Start to put the casserole together. First add 3/4 cup / 175 ml of the marinara sauce in a bake pan. Then add 6 slices of fried eggplant on top, 1 tablespoon chopped basil and 1/4 cup / 30 g vegan parmesan cheese. Repeat with remaining ingredients. Top with vegan mozzarella cheese.
6. Bake for about 20-25 minutes. Serve with pizza bianca, focaccia or whatever you desire. ENJOY!
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