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Vegan Parmiggiana

Vegan Parmiggiana

Recipe by Romy by www.romylondonuk.com

An Italian classic – but you don’t need to be Italian to enjoy this gorgeous goodness!

Simple ingredients can go a long way with this recipe and create a super-yummy dish for the entire family.

25 mins

2 people

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INGREDIENTS

2 larges Aubergines
1 block Vegan Cheese
Salt
Basil
(optional - for a non gf option) Breadcrumbs

METHOD

1. Wash the aubergines and cup them lengthwise into slices about 5mm thick.

2. Heat a large pan and grill the aubergine slices in there for about half a minute on both sides. Ensure not to use any oil or liquid for this as the slices are supposed to grill dry.

3. Use an oven proof dish and add a layer of the tomato sauce first, then a layer of eggplant slices, then salt, vegan cheese and basil. Repeat.

4. End with a layer of tomato sauce, topped with cheese. If you don’t want to go gluten free, feel free to add some breadcrumbs to the top for an extra crunch.

5. Bake everything for about 25 minutes at 190 degrees (Celcius).

Enjoy the scent when it comes out of the oven – it is pure heaven!

 

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Passata (400g)
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