Parmigiana is known to be a heavy dish: slices of fried vegetables mixed in with loads of cheese and tomato sauce. But this one here is something else.
When I visited my family in Italy I had the chance to meet Angela. She’s one of those Italian cooks full of tricks passed on through generations of Italian cooks, and any kitchen enthusiast would do him or herself wonders by learning them.
I obviously didn’t leave her side, and when she said she’d make a special aubergine Parmigiana I had my notebook with me in a second. You don’t mess around in these situations.
Her version had cheese and boiled eggs, but you know how we work here already, don’t you?
3 medium aubergines
½ cup nutritional yeast
Basil for garnishing
The ace in the hole:
Wash well the aubergines and cut them in slices of approx. 0.25 cm. You can double check with a ruler, otherwise the skin might be too thick and mess up with the end result texture.
With a grilling pan, grill both sides of all aubergine slices. If you wanna make it cute, grill each side both horizontally and vertically, as if your aubergine would be dressed up like a Dutch waffle.
Preheat the oven at 180 C°.
Season your tomato sauce with garlic, onion and nutritional yeast. Cover the bottom of a glass roasting pan with a generous layer of sauce and place the slices on top, covering all the surface.
5. Keep alternating layers of sauce and aubergines, but keep in mind that the last one has to be sauce.
6. Bake it for 40 min at 180 C°. After is cooked, wait to cool down a bit, place the basil leaves on top and ta-da!