Eggplant parmesan {vegan – sans gluten}

L’aubergine c’est un peu mon légume chouchou de l’été, que ce soit en moutabal, rôtie or sautée, j’adore l’aubergine ! J’ai voulu revisiter la parmesane d’aubergines en version vegan et sans gluten et je peux vous dire que je ne regrette en rien la version classique (enfin c’est un avis personnel, à vous de tester). J’ai aussi travaillé sur une version moins longue à préparer, ici pas de sauce tomate à faire mijoter longtemps, on ajoute tous les ingrédients entre les couches d’aubergines et c’est parfait comme ça ! Servez avec un peu de riz, pasta (no glue of course !) or nothing else and I can tell you that you are going to enjoy. This little dish is also delicious cold., so if you have leftovers don't worry, it will be perfect for your lunch box (provided you do not put tomato sauce everywhere at lunch time, that would be a pity !) !

In short, it's time to test this little "comfort food" dish., because after this recipe will self-destruct, Nah, I'm joking (ok I'm leaving) !

Parmesane d'aubergines {vegan - sans gluten}

2017-08-08 14:55:58

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Ingredients

1. 3 large round eggplants
2. 50 cl of tomato passata
3. 1 bunch of basil
4. Olive oil
5. 4 tablespoons vegetable parmesan
6. Vegetable grated cheese (optional)
7. 3 cloves of garlic
8. Salt and pepper

Preparation

1. Preheat the oven to 200°.
2. Cut the aubergines into thin slices lengthwise. Fry them in a pan with olive oil until exhausted..
3. Chop the basil and set aside.
4. Cut the garlic cloves into rings.
5. In a baking dish put a layer of passata at the bottom, a little basil and garlic, salt and pepper then cover with eggplant. Renew the operation until the end. Finish with a layer of sauce then add the parmesan and vegetable cheese..
6. Bake 20 minutes.

aime & mange https://aime-mange.com/

Emilie