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The authentic Parmigiana

Parmigiana is one of my favorite dishes and my mom was always preparing it when I was little. Now I mastered this recipe over the years and it’s one of my best dishes. Keep on reading!

Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna]), also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne], melanzane alla parmigiana [melanˈdzaːne; -ˈtsaːne ˌalla parmiˈdʒaːna], or eggplant parmesan, is an Italian dishmade with fried, sliced eggplant layered with cheese and tomato sauce, then baked.

Ingredients: 

Tomato sauce or tomatoes

Garlic 

Olive Oil 

Basil 

Oregano 

Salt and Pepper

Eggplants 

Vegan Mozzarella 

Vegan Parmesan 

Flax egg or egg substitute 

Let’s start by cutting and pealing the eggplants with a potato peeler. then Cut out the top and the bottom and cut them into this slice. Then Place them into a drainer and add some salt, do this for all of them and place a weight on top. This method will make the eggplants sweat out the water and lose bitterness. You should leave them for about an hour and wash them and squeeze them. 

There are two schools on doing parmigiana. One is the baked way and the other is the fried way. 

I went for the lighter versions so I warmed up the oven and place the eggplants slice into the oven for about 20 minutes, then turned and waited until they were ready. 

In the meanwhile let’s prepare the tomato sauce. Firstly, let’s grab a pot and add some extra virgin olive oil. Then peel a garlic clove and place it into the oil and let it simmer for a few minutes, then add some Italian oregano and your tomatoes. Adjust the taste with some salt and sugar to take away the acid. Cook until it becomes dense and adds a few basil leaves. 

Let’s assemble the Parmigiana. 

Grab a tray, and let’s start by spreading a spoon of tomato sauce at the bottom. We start with tomato because it will let the aubergine stick to the tray. Then let’s make a layer only with the eggplant slice, just like you are making lasagna. Then let’s add vegan mozzarella some vegan parmesan and again the tomato sauce. Follow this method until you finish all your ingredients but save a bit of tomato sauce and mix it with the egg substitute of your choice and pour it on top. 

Bake it on grill mode until golden and crispy. Serve with bread and some olive oil and enjoy. 

Let me know if you enjoy this Parmiggian and if you want to see more Italian recipes, I have already a few in mind for the future. Stay tuned for more recipes. 

As usual, you can share your result with us by tagging tag @veganjunkiesclub or with the #veganjunkiesrecipes. Or leave a comment below. If you are interested in more recipes check our apposite section.

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