Lasagne potato lentil ragout
single courses from Italy - Lombardia
Vegan Eggplant Parmigiana
Vegan Eggplant Parmigiana
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
I tried to do my vegan version of a dish that I always liked a lot but with difficulty digesting. The result is light and very tasty.
preparation
step 1
First, put to cook the chopped tomatoes into a pot. Add salt and add spices to taste. Then prepare the sauce vegan. Boil half a liter of broth. In a saucepan heat the oil.
step 2
Oil Add the flour, stirring well with a whisk. When the broth boils, add it to the saucepan and always stir with a whisk. Let cook until the desired density (for me takes 10 minutes).
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step 3
Wash the eggplant, cut into slices and mondatele. Climbing a grid and scald, without adding anything apart from salt. Otherwise you can blanch on both sides in a pan with a little oil Ages.
step 4
Spread a layer of tomato on the bottom of a baking dish. Add a layer of eggplant, cover with sauce and white sauce and continue until all the ingredients. Sprinkle the surface of bread crumbs.
step 5
Bake at 180 ° for 30 minutes, raising the temperature to 200 degrees and setting the grill function on for the last 7-8 minutes, to obtain a crispy crust.