This Dairy Free Aubergine Parmigiana is a wonderful dinner if you’re going meat free – our Aubergine Parmigiana is reassuring and scrumptious. Served heat or at room temperature, Dairy Free Aubergine Parmigiana is tasty and excellent served with rice or a heat baguette and a facet salad.
For the Dairy Free Cheese I just like the Sheese Mozzarella and the Violife Parmesan as I feel they’ve the most effective mixture of texture (chewy for the Dairy Free Mozzarella) and tart for the Parmesan. This can be a fairly simple dish to place collectively, however do give your Tomato Sauce time to simmer to develop the flavour you actually need.
Dairy Free Aubergine Parmigiana
A heat and scrumptious dinner good for an Autumn night
Components
Tomato Sauce
- 400 Mls Passata
- 500 Mls Tinned Tomatoes
- 4 Cloves of Garlic – crushed
- 1/2 Onion – Diced finely
- 30 Grms Contemporary Basil, chopped finely
- 2 Tsp Brown Sugar
- 1/2 Cup Pink Wine
- 1 Tsp Balsamic Vinegar
Aubergine
- 3 Aubergines – Sliced
- 1 Tbsp Salt
Cheese
- 90 Grms Vegan Parmesan
- 150 Grms Vegan Mozzarella
Directions
Tomato Sauce
-
Gently fry the onion till it begins to vary color. Add within the Garlic and fry.
-
Add the Passata and the tinned Tomatoes, add a very good grind of Salt and Pepper. Add the Contemporary Basil, Brown Sugar, Pink Wine, and Vinegar.
-
Simmer for 40 minutes.
Aubergine
-
Slice the Aubergine, put in a colander and sprinkle with salt. Go away for 20 minutes. Rinse and pat dry with paper towel.
-
Gently fry the Aubergine slices in a little bit of Olive Oil. Put to 1 facet.
Put all of it collectively
-
Put a skinny layer of Tomato sauce within the base of an oven proof casserole.
-
Put a layer of the Aubergine and prime with a layer of Tomato Sauce. Sprinkle half the cheese on prime.
-
Add a layer of Aubergine, one other layer of Tomato Sauce and prime with the remainder of the Dairy Free Cheese.
-
Bake for 40 minutes at 180℃, 360℉
Different nice Meat Free dinners are right here:
