Eggplant parmigiana without cheese


  • 3 eggplants
  • 400 g of vegan mozzarella
  • olive oil

  • tomato sauce

  • 800 g whole peeled tomatoes
  • 2 onions
  • 5 cloves of garlic
  • 4 tablespoon(s) of olive oil
  • smoked paprika

  • 4 sprigs of thyme
  • 1 sprig of rosemary
  • salt and pepper

  • vegetable parmesan

  • 100 g unroasted cashew nuts
  • 2 tablespoons malted yeast
  • 1 tablespoon(s) garlic powder
  • 1/2 teaspoon(s) of onion semolina
  • 1/2 teaspoon(s) of fine salt


  1. Mash the tomatoes in a salad bowl with a potato masher. Remove the skins if any remain.

  2. Peel and finely slice the onions and garlic. In a heavy-bottomed casserole dish, heat the olive oil over medium heat. Lightly brown the onion and garlic with pepper and smoked paprika. Cook for 1 minute, then add the tomatoes. Salt. Add the herb sprigs and reduce the heat to low. Cook for 15 minutes, stirring occasionally. Remove the branches.

  3. Preheat the oven to 180°C. Wash the eggplants and cut the stalks. Slice them into 1 cm thick rounds.

  4. Brush the eggplants with olive oil on both sides and place them on a baking tray covered with baking paper. Bake for 30 minutes.

  5. Vegetable parmesan. Mix the ingredients in order until you obtain a homogeneous powder.

  6. Slice the mozzarella. In a dish, spread a little tomato sauce, then alternate slices of eggplant, parmesan, slices of mozzarella, parmesan and more sauce. Finish with a layer of eggplant and mozzarella. Drizzle with a drizzle of olive oil and bake for 40 minutes.

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