Aubergine Parmigiana w/ Pasta Marinara

By Elisa Booker

April 30, 2020

Great pasta dish packed with flavour

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 2 main servings

Ingredients

Aubergine

1 medium aubergine

30g plain flour

50g panko breadcrumbs

2 Tbsp vegan parmesan or nooch

1 tsp dried oregano

1/4 tsp sea salt

120ml unsweetened plain almond milk (or other neutral milk)

1 tsp cornstarch

2 tbsp oil

Marinara Sauce and Pasta

1 can tinned tomatoes

1/2 tsp oregano

1/2 tsp basil

1/2 tsp garlic powder

1/2 tsp sugar

1/4 tsp salt

Plus 150g spaghetti

Directions

1Preheat oven to 200 degrees C and line a baking sheet with greaseproof paper

2Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt

3Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant

4Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes

5Make marinara sauce by combining all ingredients in small pan and allow to simmer

6Prepare your dipping stations by placing almond milk + cornstarch in one bowl; flour in another bowl; and bread crumbs, sea salt, oregano and vegan parmesan (or nooch) in another bowl

7Once thoroughly dry, dip eggplant slices in flour, then almond milk mixture, then breadcrumbs. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes.

8While the aubergine is in the oven, bring a large skillet to medium heat. Once hot, add 2 Tbsp oil and pull 4-5 aubergine rounds out of the oven at a time and sauté to give them extra crisp and texture. Cook for 2 minutes on each side until browned and then return to oven to continue crisping. Do this in batches until all rounds are browned

9Cook pasta according to instructions

10Place the aubergine slices on the pasta with marinara sauce on the side so the aubergine doesn't get soggy

11Add vegan parmesan to tate

*To make this extra tasty you can melt some home made vegan mozzarella on top of the aubergine just before serving
*To reduce the fat in this dish, you can omit step 8 where you fry the aubergine - it will still crisp up in the oven

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