Vegan Aubergine Parmigiana Recipe

Servings: 4

Time: 1 hour

Diet: V, Veg

What is Italian parmigiana?

This classic Italian bake is also sometimes known as parmigiana di melanzane or melanzane alla parmigiana, made with fried aubergine slices and layered with tomato sauce and cheese. This dish is popular across Italy and different regions have adapted the recipe to their own version over the years.

It’s possible that, initially, parmigiana was made with pumpkin or courgette, which were later replaced with aubergine as the larger pieces are easier to work with. The cheese in a parmigiana has also been experimented with; the word parmigiana means “parmesan”, but many recipes now use mozzarella or provola.

Italian parmigiana has become an international sensation, too, and many countries have put their own spin on this comforting dish. One of the most popular variations is chicken parmigiana, which is very popular in the US, Canada, Australia, and Argentina.

Top tip: In this recipe, we have used both plant-based mozzarella and parmesan, but you can use either. When choosing your cheese, check the ingredients list to make sure it’s low in coconut oil otherwise it can make your parmigiana too oily, messy, and difficult to keep intact.

Vegan comfort food

Don’t be put off giving a vegan diet a go this Veganuary, it’s easier to do and more delicious than you think! It’s also a great way to enjoy some of your favourite dishes guilt-free by adapting them with healthier, plant-based alternatives.

We’ve chosen this comforting and creamy aubergine parmigiana for some Veganuary inspiration, which is an excellent plant-based take on classic lasagne or tray bake. The ingredients are inexpensive, simple, and easy to find in your local supermarket, so if you’re struggling to find a vegan recipe that inspires you to take a break from meat, this is a hearty dish that’ll make you forget it’s completely plant-based!

A healthy plant-based recipe

Most parmigiana recipes call for coating the aubergine in flour and breadcrumbs and frying them in oil before finishing off in the oven. However, this vegan version is a much healthier choice as the aubergine is baked without any oil. It also makes the dish far more hands-off and effortless.

Also, the texture of a baked aubergine is quite meaty, so it’s a fantastic substitute that’s both healthy and indulgent, and there’s no need to miss out on the crispiness of the breadcrumbs in the original recipes — we’ve made our own from delicious Italian bread sticks and sensibly coated the top layer of the constructed parmigiana rather than covering each aubergine slice individually. However, the breadcrumbs are optional, so this step can be left out completely if you prefer and you’ll still get that crunch from the pine nut garnish.

Vegan Aubergine Parmigiana Recipe

Ingredients

4 medium aubergines (approx. 1–1.2kg)

15g pine nuts

15g The Artisan Bread Company Classic Breadsticks

1 tbsp Casa Rinaldi Extra Virgin Olive Oil with Basil (plus extra to garnish)

1 small onion, finely diced

4 tsp Familia Suarez Diced Garlic

2 tins Casa Rinaldi Peeled Plum Tomatoes

60ml Vegan-friendly red wine (optional)

1 bay leaf

Handful fresh basil

1 tsp dried Italian herb mix

½ tsp sugar

Salt and pepper

30g cashews

½ tbsp nutritional yeast

½ tbsp lemon juice

½ tbsp cornflour

2 balls plant-based mozzarella, cut into chunks

Plant-based mozzarella, grated

Cooking method

1. Place the cashews in a bowl and cover with boiling water. Let that soak for at least 30 minutes.
2. Break the breadsticks up into smaller chunks and add them to a food processor. Blitz into fine breadcrumbs.
3. In the meantime, Preheat the oven to 200°C/180°C fan/ gas 6. Top the aubergines and cut them lengthwise into approx 1cm slices.
4. Place the aubergine slices on a baking tray and bake for 20–25 min, turning them halfway through. When they’re ready, they should be soft and lightly browned. If you don’t have a tray big enough, you can either bake them in batches or use a couple of trays, in which case you’ll need to up the baking time slightly. To avoid them sticking, simply line your baking tray with a sheet of baking paper. Once the aubergines are baked, leave the oven on for later.
5. Next, make the sauce. Heat 2 tbsp of olive oil in a large frying pan. Add the onion and cook until soft. Add 3 tsp of garlic and cook for another couple of minutes.
6. Add the plum tomatoes, wine, bay leaf, Italian herbs, basil, and 180ml water. Simmer for around 40 minutes, stirring occasionally until the tomatoes break down and the sauce thickens. Season with salt and pepper and set aside.
7. Next, prepare your toppings. Place the soaked cashews in a blender or food processor along with 60ml of water. Blend until completely smooth and creamy. Add the remaining tsp of garlic, yeast, lemon juice, salt and pepper, and cornflour, and mix well.
8. To assemble your parmigiana, you’ll need a large baking dish, similar to one you’d use for a lasagne. Start by spooning a thin layer of tomato sauce onto the bottom of the dish. Then, add a layer of aubergine, arranging them side by side without overlapping. Repeat with another layer of sauce and aubergine, and continue until you have used up all the aubergine slices and most of the sauce.
9. Finish your parmigiana with a final layer of sauce, top with mozzarella chunks and grated parmesan, and drizzle with olive oil. Scatter some pine nuts and breadcrumbs on top and bake for 20–25 minutes until the top is nicely browned.

Aubergine parmigiana is best served at room temperature, so once ready, set it aside for 15 minutes or so and let it firm up a little as it cools down. This will also avoid it from falling apart when served. This dish also goes perfectly with a fragrant salad like this fresh Mediterranean salad — simply swap the chicken and feta for your favourite vegan alternatives!