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Eggplant and Chickpea

Name: Eggplant and Chickpea
Ingredients: 3 large eggplants, sliced length ways in 5 mm-thick slices; salt, pepper; 2-3 tablespoons extra virgin olive oil; 2 x 500 gram jars of pasta sauce; 2 x 400 gram tins chickpeas, drained and rinsed; 3 tablespoons grated vegan cheese

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No_Meat_May

339 recipes

Ingredients

3 large eggplants, sliced length ways in 5 mm-thick slices
salt, pepper
2-3 tablespoons extra virgin olive oil
2 x 500 gram jars of pasta sauce
2 x 400 gram tins chickpeas, drained and rinsed
3 tablespoons grated vegan cheese

Preparation

Start by salting the #eggplant:
Sprinkle salt over eggplant and leave for at least 20 minutes
Then rinse and set aside to dry, or pat dry
Heat oven to 200 degrees c and line 3-4 oven trays with grease-proof paper
Place eggplant slices in a single layer on prepared oven trays
Brush each slice with some olive oil
Season with pepper and bake 20 to 25 minutes, until soft and golden brown
Now, its time to put the parmigiana together
Layer eggplant slices over the base of baking dish
Pour over half a jar of pasta sauce and sprinkle evenly with #chickpeas
Layer more eggplant slices over the top, spread the other half of the jar of pasta sauce over
Repeat with one more layer of eggplant, then pasta sauce and chickpeas
Then one more layer of eggplant and ending up with remaining pasta sauce on the top
Sprinkle with vegan cheese and bake in the oven for 25-30 minutes or until golden on top
Remove from oven and allow to sit for 10 mins before slicing
Serve with salad or steamed greens