Ingredients
- 3 eggplants
- 400 g of vegan mozzarella
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olive oil
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tomato sauce
- 800 g whole peeled tomatoes
- 2 onions
- 5 cloves of garlic
- 4 tablespoon(s) of olive oil
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smoked paprika
- 4 sprigs of thyme
- 1 sprig of rosemary
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salt and pepper
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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
Preparation
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Mash the tomatoes in a salad bowl with a potato masher. Remove the skins if any remain.
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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.
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Preheat the oven to 180°C. Wash the eggplants and cut the stalks. Slice them into 1 cm thick rounds.
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Brush the eggplants with olive oil on both sides and place them on a baking tray covered with baking paper. Bake for 30 minutes.
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Vegetable parmesan. Mix the ingredients in order until you obtain a homogeneous powder.
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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.
