Aubergine Parmigiana

This is a vegan, gluten free take on the classic Italian dish.

Griddling the aubergine before layering into the dish is important in this recipe – the aubergines become soft and slightly charred on the edges which adds to the flavour.

The classic recipe does not call for fresh tomatoes, but they do make a difference to the texture and flavour.

Living in a family who aren’t a fan of aubergines 🍆 I was a little apprehensive about making it – I envisaged myself spending two days eating it all to myself, but it was a hit and all was eaten in one sitting.

I placed on a bed of gluten free pasta and served with a rocket and beetroot salad.

Aubergine Parmigiana (Melanzane alla Parmigiana)

This is a vegan and gluten free version of the classic Italian dish. If you like aubergines, this is a must try. Pairs perfectly with pasta, salad and Italian red wine.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Keyword: Aubergine Parmigiana (Melanzane alla Parmigiana), Gluten Free, Vegan, vegan food

Ingredients

  • 2 large aubergines sliced thinly
  • 2 tbsp extra virgin olive oil
  • 1 medium red onion sliced thinly
  • 3 cloves garlic chopped
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tbsp red wine vinegar
  • 1 400g pack passata
  • salt to taste
  • handful fresh basil
  • 2 fresh plum tomatoes slied thinly
  • 100 grams vegan cheese grated
  • handful gluten free breadcrumbs (I made my own – blended and fried 3 x Schar slices bread)
  • pepper to taste

Instructions

  • Place the aubergine slices on a hot griddle and cook for around 3 minutes on each side until the turn soft and charred. You may need to do his in batches.
  • Heat the oven to 175 degrees (fan).
  • In a saucepan, heat the oil and fry the garlic and onion for two minutes.
  • Turn the heat down and add the herbs, red wine vinegar and passata.
  • Simmer for 15 minutes, checking the taste and adding salt if needed.
  • In an oven-proof dish, place a layer of the sauce, then a layer of aubergines, then a few tomatoes and basil leaves and a sprinkle of cheese.
  • Repeat this 3 times, and before adding the final sprinkle of cheese, place the breadcrumbs on top then sprinkle with cheese.
  • Bake in the oven for around 30 minutes, until the top is crispy and the sauce is bubbling.
  • Add black pepper to taste.

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