Known as Melanzane alla Parmigiana, this is absolutely my Southern Italian favourite dish.
An Italian mamma will wake up quite early on a Sunday morning to prepare Melanzane alla Parmigiana, as cooking it takes long, and as it is considered a “special” plate.
In Italy you would cook lots of Aubergine lasagna in summer, as the aubergines are a summery vegetable and are very cheap. Here in England, no matter the season, aubergines are expensive because are imported. I still cook my Melanzane alla Parmigiana sometimes on Sunday, especially to impress my guests, but I spend one pound for one aubergine only (I generally buy 5 or 6 aubergines)!!!
Aubergine lasagna could be a vegetarian dish or it could be prepared with some meat, depending on tastes and ethics, but it is definitely not a Vegan plate, as it needs eggs and cheese!
However, this time I have tried to do it Vegan and Gluten free.
I have to say that the result was pretty good…even if the original still wins in taste!
So, if you have time, please try it because it is delicious!!!
5 aubergines (eggplants)
2 Chopped tomatoes cans
Cheese flavour sauce
Smoked tofu with herbs
How to prepare it:
Step 1. Cook your tomato sauce!
Heat the olive oil in a pot and add your chopped onion. When the onion gets golden, add the chopped tomatoes sauce, add some water, stir it and let it cook on slow fire. Add salt and stir it often, so it doesn’t get burnt. It should be ready in around 15- 20 minutes (add water if it gets too dense).
Step 2. Fry your aubergines!
Cut your aubergines in slices. Cover them with rice flour and fry them in hot sunflower oil. When they get darker take them out of the oil and place them on a plate covered with kitchen paper (to prevent aubergines absorbing too much oil).
Step 3. Create your vegan bechamel!
Add 150 ml of vegetable milk to 150 ml of water and mix them to your cheese flavour sauce. Mix them well, transfer the mix to a saucepan and bring to boil while stirring continuously until thick.
Step 4. Create your layers of lasagna!
Cover your oven tray with tomato sauce. Create your first layer of aubergines. Add other tomato sauce, vegan bechamel, pieces of smoked tofu with herbs, and grated vegan cheese. I created three layers. Add tomato sauce on the top and other grated cheese.
Step 5. Put your aubergine’s lasagna in the oven!
Pre- heat the oven. Leave your aubergine lasagna for around 30-40 minutes. Check them to make sure they don’t get burnt!
Step 6. Enjoy!