Non-fried vegan parmigiana
Non-fried vegan parmigiana is on my list of favorite vegan recipes. For this recipe you won't have to use a deep fryer or fry the eggplant. In fact, by baking the eggplant in the oven you will get a tasty parmigiana! I have tried both versions, and I like the version of light vegan parmigiana without frying best, precisely because it is lighter and more digestible. If you are also a lover of vegan Italian recipes, try this one as well. vegan soy ragout, or this classic lasagna or these pumpkin and vegetable ricotta ravioli.
In this recipe I will explain how to substitute cheese in vegan parmigiana and how to amaze vegans and non-vegans alike with this typical traditional Italian recipe revisited with a vegetable twist.
Why you'll love this smoked tofu recipe
It seems redundant to explain why you will love this recipe, but if you are still in doubt here are some reasons:
- Light: you will not have to fry or bread the eggplant thus making your vegetable parmigiana lighter and more digestible without sacrificing taste.
- Easy: preparing this eggplant parmigiana is simple and is a great recipe to make with other people or other family members.
- No surplus: you are unlikely to have any leftovers left over for this parmigiana because it will be swept up in seconds.
- Great for those who are intolerant: This recipe is suitable for all those people who have an intolerance to cow's milk. You could also make it a gluten-free parmigiana by omitting the breadcrumbs and using a gluten-free flour for the béchamel sauce.
Ingredients to prepare vegan eggplant parmigiana without frying:
Although indescribably delicious, non-fried vegan parmigiana is very simple to prepare and does not require ingredients that are too complicated to find in supermarkets.
- 3 medium eggplant (1kg)
- 2 medium-sized white onions
- 1.06 cup tomato puree
- 80 ml olive oil
- 8.82oz vegan cheeses
- 1 handful fresh basil
- 5 Tablespoons breadcrumbs
- Salt & pepper to taste
To replace the cheese
- 1.7 oz vegan butter
- 50 g white flour
- 500 ml room temperature vegetable milk without sugar (soy, oats, almonds,...)
- Salt & pepper to taste
Béchamel sauce combined with vegan cheese will give creaminess and "cheesiness" to your vegan eggplant parmigiana. Although I do not recommend it, you can omit it in your parmigiana and you will still get a good result. If you decide not to use béchamel sauce, compensate with a larger amount of vegan cheese.
Non-fried vegan parmigiana preparation (step-by-step)
- Turn on the oven to 220°C on fan function.
- Cut the eggplant into rounds about 5 mm thick and place them on a drip pan with a clean kitchen cloth.
- Sprinkle with coarse salt and leave the eggplants covered with another clean kitchen cloth for 20 to 30 minutes. This will help remove excess water from the eggplant.
- Then blot the eggplant by pressing down with your fingers to absorb excess water.
5. Brush the eggplant rounds with extra virgin olive oil on one side.
6. Put the eggplant in the oven and bake for 30 minutes.
7. Meanwhile, prepare the tomato room.
8. For the sauce, put a drizzle of extra virgin oil in a nonstick pan.
9. Add the onions, garlic, and tomato paste and sauté for a few minutes or until the onions are transparent.
10. Add the tomato sauce and cook over medium-low heat for 20 minutes with the lid on. Add salt and pepper to your sauce and adjust salt if necessary.
11. While the sauce is cooking, prepare the béchamel sauce.
12. Melt butter in a large saucepan over medium temperature. Add the flour and mix quickly with a kitchen whisk until a roux forms.
13. Add the milk little by little, continuing to mix with the whisk. Season with salt and pepper and also add nutmeg powder. The béchamel will be ready in approx. 10-15 minutes.
14. Start composing your parmigiana by placing a drizzle of tomato sauce, then a layer of eggplant.
15. Put a drizzle of breadcrumbs on the eggplant.
16. Then continue with the layers by putting the béchamel sauce, vegetable cheese, tomato sauce and a drizzle of oil until the pan is full.
17. Bake your vegan parmigiana in a ventilated oven at 220°C for 30-40 minutes or until it is nice and golden brown.
18. Let rest for 10 minutes once removed from the oven. It will be easier to serve.
Storage tips
You can store your eggplant parmigiana in an airtight container inside the refrigerator for 3 days.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
I hope you enjoyed the recipe, see you soon!
Non-fried vegan parmigiana
Equipment
- 1 baking tray
Ingredients
- 3 medium eggplant (1kg)
- 2 white onions medium-big sized
- 250 ml 5.29 oz tomato sauce
- 80 ml Olive oil
- 250 g 8.82oz vegan cheeses
- 1 handful 1 handful fresh basil
- 5 Tbsp breadcrumbs
- as needed salt & pepper
For the Béchamel
- 50 g vegan butter
- 50 g white flour
- 500 ml vegetable milk at room temperature Sugar-free (soy, oats, almonds,...)
- as needed salt & pepper
Instructions
- Turn on the static oven to 220°C.
- Cut the eggplant into rounds about 5 mm thick and place them on a drip pan with a clean kitchen cloth.
- Sprinkle with coarse salt and leave the eggplants covered with another clean kitchen cloth for 20-30 minutes. This will help remove the eggplant's excess water.
- Then blot the eggplant by pressing down with your fingers to absorb the'excess water.
- Brush the eggplant rounds with some'extra virgin d'olive oil on one side.
- Put the eggplants in the oven and bake for 30 minutes.
To prepare the tomato sauce
- For the sauce, put a drizzle of'extra virgin oil in a nonstick pan.
- Add the onions, garlic, and tomato paste and sauté for a few minutes or until the onions are transparent.
- Add tomato sauce and cook over medium-low heat for 20 minutes with the lid on. Add salt and pepper to your sauce and adjust salt if needed.
To prepare the béchamel
- Melt butter in a large saucepan over medium temperature. Add the flour and mix quickly with a kitchen whisk until a roux forms.
- Add the milk little by little, continuing to mix with the whisk. Season with salt and pepper and also add nutmeg powder. The béchamel will be ready in approx. 10-15 minutes.
To compose and bake the parmigiana.
- Put a trickle of breadcrumbs on the eggplant.
- Then continue with the layers by putting the béchamel sauce, vegetable cheese, tomato sauce, and a drizzle of'oil until the pan is full.
- Bake your vegan parmigiana in a 220°C ventilated oven for 30-40 minutes or until it is nice and golden brown.
- Bake your parmigiana at 220°C for 30-40 minutes or until it is nice and golden on the surface.
- Let it rest for 10 minutes once removed from the oven. It will be easier to serve.
I'll see you at the next recipe!
Great recipe. very simple and quick to make, but most of all delicious!