This beautiful dish of layers of meaty aubergines baked in a sweet and herby tomato sauce and topped with cheese is an Italian classic and it’s poetically known as ‘parmigiana di melanzane‘. My version is obviously vegan and definitely healthier than most and certainly healthier than the original, as instead of coating eggplant slices in flour or breadcrumbs and frying them, I bake them in the oven without a drop of oil and it really works a treat.
Source:https://www.lazycatkitchen.com/vegan-eggplant-parmigiana/
Originally posted 2020-07-30 01:12:29.
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