Whole Eggplant Parm

• celkový čas: 1 hour 6 minutes

Ingredience

1 large eggplant..

2 fresh tomatoes (medium).

250 gr of vegan mozzarella cheese.

200 gr grated tomatoes.

4 garlic cloves.

1/2 tsp. Seasoning of dried italian herbs.

5-6 basil leaves (chopped).

1 ½ tsp. Sugar.

Salt and black pepper to taste.

1 tbsp. Olive or vegetable oil.

Pokyny

Preheat the oven to 180°C.

Line a baking tray with baking paper.

Wash and dry the eggplant.

Cut lengthways without cutting the stalk all the way through.

Lightly press on the stem of the eggplant to open it.

Season with salt and leave to rest for 20 minutes.

Dry the eggplants with paper towels and place on a baking tray lined with baking paper.

Prepare the tomato sauce:

Heat 1 tbsp. olive oil (or oil of your choice) in a pan.

Add the pureed tomatoes, garlic, sugar, salt, pepper, Italian herbs and chopped basil.

Boil the sauce over medium heat to double the heat.

Check for taste, adding spices if needed.

Slice tomatoes and mozzarella thinly.

Brush each slice of eggplant with tomato sauce, place tomato and cheese slices between slices.

Lightly salt the top and drizzle with olive oil.

Bake in a preheated oven for 40-50 minutes (will depend on your oven and the size of the eggplant), should be toasted and soft.

Take out, sprinkle basil or parsley leaves on top.

Serve immediately!

Delicious even the next day (if left over) reheat in the microwave for 1 minute.

Comment "😍" if you want to try this!