Vegan Parmigiana
Parmigiana vegan
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- 1 eggplant
- 1 onion
- 1 garlic clove
- evo oil
- salt
- 1 can of tomato purée
- a nice sprig of basil
- food yeast
Knead the ingredients for the brisée dough, add water until you get a soft but compact loaf, leave to rest in the fridge.
Cut the aubergine into slices about half a centimeter thick and arrange them on a plate to grill, turning and salting them slightly.
Prepare a sauce with chopped oil, garlic and onion, tomato purée and a glass of water, salt and simmer for half an hour.
Turn on the oven at 180 degrees C.
Place large enough cups on a baking sheet (if you have them, just to give a more stable shape), compose the "non-parmesan" :-) starting with a spoonful of sauce, basil leaves, slices of grilled eggplant, another equal layer, finish with the sauce, a sprinkling of food yeast.
In the oven for 25 minutes or until it has taken a nice color, bake and decorate with basil and a drizzle of oil.
Enjoy your meal!
PS: Depending on the size of the pastry cup it can be a delicious appetizer or a hearty side dish.
Thanks to Marina Zendri
