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Vegan Parmigiana


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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.

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Thanks to Marina Zendri

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