Vegetarian parmigiana. Make a batch of this Italian veggie classic to feed a crowd, or make two smaller dishes and freeze one. Our melanzane parmigiana is the perfect comfort food. This aubergine parmigiana recipe is a brilliant vegetarian alternative to a lasagne.

I decided to make an #Aubergine #Parmigiana. For those in the states, that's an #EggPlant. This healthy vegetarian parmigiana is far lower in fat and kilojoules than the original and still with all the yummy flavours. You can have Vegetarian parmigiana using 4 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vegetarian parmigiana

1. It's of Tomato sauce - I make mine from 2 tinned tomatoes or use passata.
2. It's 2 of aubergines.
3. It's 350-400 g of dry mozzarella.
4. You need 2-3 handfuls of Parmesan cheese grated.

This recipe is vegetarian, gluten free, high protein and freezable.. Valentine's Day Vegan Cookbooks Vegan Recipes Vegetarian Cookbooks Vegetarian. Quickies Raw Vegan Recipes Vegetarianism Glossary Restaurants The Basics Vegetarian Nutrition Xtras! Vegetarian Eggplant Parmigiana recipe: Try this Vegetarian Eggplant Parmigiana recipe, or contribute your own.

Vegetarian parmigiana step by step

1. Cut the aubergines in thin strips - as much the same thickness as possible.
2. Grill them under the grill - this step is essential to remove water from the aubergines. Following the classic recipe You should leave the slices with rock salt under a cloth for an hour allowing the water to escape ahead of cooking. I rarely have time for this step.
3. In an oven dish with a tiny bit of oil at the bottom start by layering the aubergine so that it covers the bottom.
4. Add 1/2 of the tomato sauce or passata on top covering the aubergines.
5. Sprinkle some Parmesan and then the mozzarella.
6. Repeat another layer and finish with tomato, Parmesan and some mozzarella.
7. Cook in the oven for 20 min at 180-200 degrees depending on your oven.

This oven vegetarian tofu parmigiana is a meat free alternative to the classic Italian dish. Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana. This aubergine parmigiana recipe makes a great vegetarian dinner, with layers of veg, tomato sauce and cheese. See more aubergine recipes at Tesco Real Food. This scrumptious vegan variation uses soy cheese for the cheesy breadcrumb-crusted topping that's a signature of the dish, but you can swap it for nutritional yeast if you like.