Vegan Eggplant Parmigiana with Spinach and Herbs
Ingredients
- 4 eggplants sliced
- 1 cup of sliced spinach
- 2 diced onions
- 2 garlic cloves crushed
- 2 teaspoons of parsley
- 2 cups of wholemeal bread crumbs
- 1 cup of vegan cheese
- 2 teaspoons of maple syrup
- 1 1/2 teaspoons of salt
- Pepper
- 2 jars of basilico tomato sauce
- 2 tablespoons of olive oil
- Olive oil spray
Preparation
In a fry pan, add the oil, spinach, onions, 1 crushed garlic clove, 1 teaspoon of salt, pepper, maple syrup and sauté for 5 minutes. Add the tomato sauce and cook for 20 minutes on low heat. Set aside.
On a large oven tray, place the sliced eggplants, then salt and spray with olive oil on both sides. Cook for 20 minutes or until soft.
In a bowl, combine bread crumbs, 1 crushed garlic clove, parsley, vegan parmesan, 1/2 teaspoon of salt and pepper. Set aside. The breadcrumb helps absorb any moisture and gives the eggplant parmigiana a nice texture.
Once eggplants are cooked, in a medium size tray, place some sauce at the bottom, then layer eggplant, then add breadcrumb mixture. Repeat the process. Finish the top layer with the bread crumbs mixture.
Cook for 20 minutes at 180 degrees.
