Vegan Gluten-Free Eggplant Parmigiana
Ingredients
- 1 kg eggplants
- 600 g tomato sauce
- 1 onion
- 200 g vegan cheese (mozzarella-style or grated)
- 1 bunch basil
Preparation
Preheat the oven to 200°C.
Slice the eggplants lengthwise into about 5mm thick pieces.
Oil the eggplant slices and place them on a baking sheet.
Bake for 10-15 minutes.
Meanwhile, make the sauce by sautéing the chopped onions in oil.
Add the tomato sauce, a pinch of salt, and the basil to the sauce and cook for 15 minutes on low heat.
Assemble the parmigiana by alternating layers of eggplant slices, vegan cheese, and tomato sauce.
Bake for 15-20 minutes at 180°C.
