Eggplant Parmesan

The Eggplant Parmesan they are a typical summer dish very common in the south. There parmigiana it is very simple to prepare, the recipe that we are now proposing does not involve the use of animal derivatives, therefore ideal for those who follow a vegetarian or vegan style. When buying aubergines, it is good to prefer those from organic farming, the result will be one parmigiana very tasty.

Eggplant Parmesan, the ingredients
6 organic eggplants
1 can of pre-cooked tomato puree
250 grams of seitan
A handful of pine nuts
A handful of raisins
2 organic carrots
Sunflower oil

Ingredients for the bechamel:
500 ml of soy milk
100 grams of flour
Pepper (optional)
50 grams of vegan butter

Eggplant Parmesan, the preparation of bechamel

  1. Pour the butter into a saucepan and melt over low heat
  2. Once the butter has melted, add the flour and mix quickly with a spoon
  3. Add the soy milk, salt and nutmeg and mix again: if you want you can also add pepper
  4. Once you have the desired density, turn off and remove from heat.

Eggplant Parmesan, the preparation

  1. Wash the aubergines well and cut them into centimeter thick slices
  2. Put the slices to brown for a few minutes in the non-stick pan with a drizzle of oil
  3. Meanwhile, boil the finely chopped carrots
  4. Pour the tomato puree into a saucepan and add the chopped seitan, chopped carrots, raisins, pine nuts and a glass of water
  5. Let the sauce cook for 30 minutes over medium heat, stirring occasionally with a spoon
  6. Take a baking tray and put a layer of meat sauce, a layer of eggplant and the previously prepared bechamel
  7. Repeat the same operation, then the meat sauce, the aubergines and the bechamel
  8. Put in a preheated oven at 180 degrees and cook for 35 minutes
  9. Serve the parmigiana warm or cold

There parmigiana with eggplant it is also very good the next day.

Video: Baked Aubergine Parmigiana. Gennaro Contaldo (October 2020).