Vegetarian parmigiana. Get stuck into layers of slow-cooked tomato and aubergine - yum!! Crispy Oven-Baked Tofu Parmigiana gets smothered in marinara sauce, topped with Mozzarella, and baked until bubbling. It's a guaranteed kid-pleaser that's easy enough for a weeknight supper.

Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant. This Lemnos Haloumi, basil and roasted vegetable parmigiana makes an ideal gluten free vegetarian entertaining idea. Serve as a main meal with salad or as a vegetable side dish with grilled meat. You can cook Vegetarian parmigiana using 4 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegetarian parmigiana

It's of Tomato sauce - I make mine from 2 tinned tomatoes or use passata.
Prepare 2 of aubergines.
Prepare 350-400 g of dry mozzarella.
It's 2-3 handfuls of Parmesan cheese grated.

My vegan version of the wildly popular Southern Italian al-forno dish, eggplant parmesan (parmigiana di melanzane), is a delicious combination of smooth and silky aubergine, a home-made rich, herby, tomato sauce, plus vegan mozzarella and parmesan cheeses. Below is a list of places where vegetarian Parmesan-like hard Italian-style cheeses can be found: Twineham Grange Vegetarian Pasta cheese from Bookhams is lovely and can be bought online and from Waitrose. The Better Food Company in Bristol stocks some tasty vegetarian-friendly Parmesan-like cheese. Chances are, it was made with animal rennet, an enzyme that helps milk separate into curds and whey.

Vegetarian parmigiana instructions

Cut the aubergines in thin strips - as much the same thickness as possible.
Grill them under the grill - this step is essential to remove water from the aubergines. Following the classic recipe You should leave the slices with rock salt under a cloth for an hour allowing the water to escape ahead of cooking. I rarely have time for this step.
In an oven dish with a tiny bit of oil at the bottom start by layering the aubergine so that it covers the bottom.
Add 1/2 of the tomato sauce or passata on top covering the aubergines.
Sprinkle some Parmesan and then the mozzarella.
Repeat another layer and finish with tomato, Parmesan and some mozzarella.
Cook in the oven for 20 min at 180-200 degrees depending on your oven.

That's because, according to EU law, Parmesan must contain just three ingredients: milk, salt, and—yup—animal rennet. Anything else, and it can't be called Parmesan (or "Parmigiano-Reggiano," as it's known in Italy). Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Vegan Parmesan can be easily made with nutritional yeast, nuts or seeds of choice, a bit of seasoning, salt and garlic. Depending on the nut or seed used, you will need a bit more seasoning or salt.