Hello, fellow food adventurers!
Are you ready to dive into a dish that's both comforting and good for you? Well, buckle up, because today we're making a vegan eggplant parmigiana that's going to knock your socks off. Forget heavy, greasy versions – we're going light, bright, and utterly delicious!
Why This Eggplant Parmigiana is a Game Changer
Let's be honest, eggplant can be a bit of a diva. It loves to soak up oil like a sponge, and before you know it, you're left with a dish that's more oil slick than culinary delight. But not this time! We're kicking that greasy tradition to the curb by baking our eggplant slices instead of frying them. This method keeps things light, allowing the natural flavor of the eggplant to shine through. Plus, it’s a whole lot less work – no more standing over a hot pan!
The Vegan Twist
Of course, this recipe wouldn't be complete without a fabulous vegan twist. Instead of traditional cheese, we're using a creamy cashew sauce. Don't be scared – it's super easy to make and adds an amazing richness to the dish, perfectly balancing the sweet and tangy tomato sauce. If you are a fan of shop bought vegan cheese, feel free to add it, but in my experience many of them can be very high in fat, often coconut oil based and not the best for your health!
A Symphony of Flavors and Textures
This vegan eggplant parmigiana is a true culinary experience. Each layer is a celebration of flavors and textures. We have:
- Soft, Baked Eggplant: Tender slices of eggplant that have been baked to perfection without a drop of oil
- Rich, Herby Tomato Sauce: A sweet, fragrant sauce that's simmered to perfection with garlic, herbs, and a touch of red wine for added depth of flavour.
- Creamy Cashew Topping: A luscious cashew-based sauce that adds a beautiful, velvety finish, and we won't be shy with it!
- A Crunchy Garnish: Pine nuts and breadcrumbs are optional but recommended for that extra crunch.
Make it Your Own!
This recipe is very adaptable so you can really make it your own, for example, you can:
- Spice it up: Add extra chilli flakes to the tomato sauce for a kick.
- Boost the veggies: Include extra veg, such as sliced courgette between the layers
- Go full cream: Double or triple the cashew cheese recipe for a thicker topping, it's totally up to you!
- Add different nuts: Instead of pine nuts, why not try almonds or walnuts?
Serving Suggestions
I love serving this dish with a huge, vibrant green salad and some pan-fried potatoes or some good quality grilled sourdough bread. It is delicious served either warm or at room temperature making it perfect for any meal or gathering, be it a casual lunch or fancy dinner party.
Ready to Get Cooking?
Grab your aprons, crank up the oven, and let's make some eggplant magic! This isn't just a recipe; it's a journey into vibrant, healthy cooking that celebrates every single mouthful. Let me know how your creation turns out in the comments. Happy cooking, friends!
Ingredients
General Ingredients
- 8 medium eggplants (approx. 2.5 kg / 5.5 lb)
- 2 tbsp pine nuts
- 2 tbsp coarse breadcrumbs (optional)
Tomato Sauce
- 2 tbsp olive oil
- 1 very large onion, finely diced
- 6 large garlic cloves, finely diced
- 3 x 400 g / 14 oz tins quality plum tomatoes
- 120 ml / ½ cup red wine (optional)
- 1 fresh bay leaf or 2 dry leaves
- 2 large stalks of fresh basil
- 1½ tsp Italian herb mix
- ¼ tsp chilli flakes (optional)
- 1 tsp date nectar or sugar
- Salt and black pepper, to taste
Cashew Topping
- 65 g / ½ cups raw cashews (soaked in boiling water for 30 min)
- Small garlic clove
- 1 tsp white miso paste
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp salt
- Pepper
- 1½ tsp tapioca starch or 1 tsp cornflour / cornstarch
Method
Eggplant Layer
- Preheat the oven up to 200° C / 390° F. Place a metal baking tray in the oven.
- Top the aubergines and cut them into 1.25 cm / 0.5″ slices lengthwise. You may want to discard skin-covered ends.
- Place the aubergine slices on the baking tray (no need to grease them) and into the hot oven for 20-25 minutes, flipping them gently once halfway through the baking time. Bake until they are soft and lightly browned. You’ll need to do this in batches.
Tomato Sauce
- Heat up 2 tbsp of olive oil in a large frying pan.
- Add the finely diced onion and fry until translucent and slightly browned, stirring from time to time.
- Add in the garlic and fry for another minute or two, until softened and fragrant.
- Add in the tomatoes, wine (if using), bay leaf, whole basil stalks, dried herbs and chilli (if using) and 360 ml / 1½ cups of water. Simmer, stirring every 10 minutes, until the tomatoes break down completely and the sauce thickens – about 40 minutes.
- Season with salt, date nectar (or sugar) and black pepper. Set aside.
Cashew Topping
- Place the drained cashews and 120 ml / ½ cup of water in an upright blender. Blend until super creamy and smooth.
- Add garlic, miso paste, nutritional yeast, lemon juice, salt and pepper. Adjust seasoning to taste.
- Finally, add in tapioca starch and blend once again.
Assembly
- Preheat the oven to 200° C / 390° F (no fan) and grab a large baking dish.
- Spoon a little bit of tomato sauce at the bottom of the dish (remove basil stalks).
- Follow with a layer of tightly arranged eggplant slices. Season the eggplants with salt, pepper and some extra dried Italian herbs if you wish.
- Follow with another thin layer of tomato sauce and eggplant. Continue until you’ve used up all of the sauce and eggplant slices, but remember that the top of the dish also needs a smattering of tomato sauce unless you intend to cover the entire bake with cheesy sauce.
- Finish off the last layer with dollops of cashew sauce, drizzle with olive oil, scatter with pine nuts and breadcrumbs (if using).
- Bake for 20 minutes then increase the oven temperature to 220° C / 425° F and bake for a further 5-10 minutes, until the top is nicely browned.
- Allow the bake to set for an hour or so before cutting or else the slices will come out messy. Store the leftovers in the fridge for up to 5 days or portion and freeze. Enjoy warm or at room temperature.