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Delicious & Sons

Vegan Eggplant Parmigiana by Ricky Mandle

Vegan recipesVegetarian recipesGluten-free recipes

 

Vegan Eggplant Parmigiana by Ricky Mandle — Delicious & Sons

Ingredients:

Preparation:

1. Cut the eggplants into thin long strips with a mandolin, if possible.

Vegan Eggplant Parmigiana by Ricky Mandle — Delicious & Sons

2. Place in a strainer, rack or tray, add a little salt, and put something heavy on top to remove the maximum amount of water from the vegetable before cooking. Between 30 minutes and 1 hour.

Vegan Eggplant Parmigiana by Ricky Mandle — Delicious & Sons
Vegan Eggplant Parmigiana by Ricky Mandle — Delicious & Sons

3. Preheat the oven to 370ºC.

4. Once the time has passed to remove the water from the eggplants, dry them with paper and cover lightly with flour.

Vegan Eggplant Parmigiana by Ricky Mandle — Delicious & Sons

5. Heat olive oil in a pan and fry the eggplant strips until golden brown, remove from the pan and set aside. Repeat for the rest of the eggplant.

Vegan Eggplant Parmigiana by Ricky Mandle — Delicious & Sons

6. In a baking pan, cover the bottom with the Tomato and Italian Olives Sauce.

Vegan Eggplant Parmigiana by Ricky Mandle — Delicious & Sons

7. Place the eggplant strips in the same direction until the sauce layer is completely covered.

Vegan Eggplant Parmigiana by Ricky Mandle — Delicious & Sons
Vegan Eggplant Parmigiana by Ricky Mandle — Delicious & Sons

8. Season with Parmesan cheese, fresh basil leaves, shredded cheese and cover with the tomato sauce.

Vegan Eggplant Parmigiana by Ricky Mandle — Delicious & Sons
Vegan Eggplant Parmigiana by Ricky Mandle — Delicious & Sons

9. Repeat with the rest of the eggplant until a minimum of three layers of eggplant. Alternate the direction of the eggplant strips between one layer and the other.

Vegan Eggplant Parmigiana by Ricky Mandle — Delicious & Sons

10. On the last layer of tomato sauce, add parmesan and shredded cheese.

11. Bake for 20 minutes, and remove any excess liquid if necessary.

12. Continue baking for another 10-15 minutes until golden brown and remove from oven.

13. Let stand about 5 minutes before serving.

Vegan Eggplant Parmigiana by Ricky Mandle — Delicious & Sons
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