Μελιτζάνες "παρμεζάνα" φούρνου - Veganinathens.com

Aubergine parmigiana (Melanzane alla parmigiana), vegan and with a gluten-free option

Since I am passionate with Italy and everything that is Italian (including the Italian kitchen) I have collected several Italian cookbooks (oh yes I’ve learned Italian!), I’ve enjoyed all the Italian vegan food I could when I travelled there and I cook Italian dishes very often. One of my favorites is my veganized version of the traditional side dish “melanzane alla parmigiana” (aubergine parmigiana), which may not contain cheese, but it is just as good.

Use gluten-free bread and gluten-free flour such as rice or corn flour, for the gluten-free and vegan version of “Melanzane alla parmigiana”

Ingredients
(for a small baking dish, 4-6 servings)

3 large aubergines

For the tomato sauce

  • 2 medium ripe tomatoes, grated
  • 1 medium sized onion peeled and finely chopped
  • 1 clove garlic, crushed
  • ½ cup red wine
  • ½ cup concentrated tomato juice (or one more grated tomato)
  • ¼ cup fresh basil leaves (or parsley if basil not available)
  • 3 tablespoons olive oil
  • ¼ tsp chilli flakes
  • salt and freshly ground pepper

For the béchamel sauce

  • 2 cups vegan milk (I used soy this time)
  • 4 tbsp flour
  • 2 tbsp nutritional yeast (optional)
  • ½ tsp curry powder
  • salt and freshly ground pepper

For the bread crust

  • 2 slices of bread
  • 2-3 tbsp olive oil
  • 3-4 tbsp of parsley chopped
  • 2 tbsp nutritional yeast
  • salt and freshly ground pepper

Aubergines with parmezan vegan and gluten free - Μελιτζάνες παρμεζάνα βέγκαν και χωρίς γλουτένη - Vegan in Athens

Method

  1. Remove the stalks from the aubergines, slice them up into 1cm thick slices, put them into a strainer, sprinkle with a pinch of salt and let them in one side for half an hour. By this way their bitterness will be reduced.
  2. Preheat the oven to 200 oC, and lay the eggplants on a baking sheet lined with greaseproof paper. Brush them with olive oil and bake for 30 minutes until soft.
  3. Prepare the tomato sauce: Add the olive oil in a pan and fry the onion and the garlic for 1-2 minutes. Add the wine and the remaining ingredients and simmer for 15 minutes, until the sauce thickens. Taste and set aside.
  4. Prepare the béchamel sauce: Pour 1 cup milk into a saucepan to boil and in the other cup of milk, dissolve the flour, the nutritional yeast and the spices. When the milk’s comes to boil, add the milk-flour mixture into the pan and stir constantly for a few minutes until it thickens.
  5. Prepare the bread crust: crumble the bread in a bowl with your hands, add the rest of the ingredients and mix well.
  6. Assemble: Brush a bake dish with olive oil, lay on the bottom a layer of eggplant slices and spread over half of the tomato sauce. With a spoon pour half the béchamel over the tomato sauce and repeat the process for one more time. Over the last layer of aubergines – tomato – bechamel spread the bread crumbs. Bake for half an hour in a preheated oven at 200 °C. Wait for another half an hour to cool slightly before serve.

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