Recipe by: Vegaliano

Serving Size: This recipe makes 4 servings

This Vegan Parmigiana alla Melanzana (Eggplant Parmesan) is a plant-based twist on the classic Italian dish, featuring crispy breaded eggplant, vegan mozzarella, and the rich, savory flavor of our favorite Bolognese and Gondino Sauce. It’s layered to perfection with the creamy melt of vegan mozzarella and topped with Gondino Vegan Parmesan, offering a truly indulgent and satisfying dish. Whether you're serving it for dinner or as a comforting side, this vegan version of parmigiana will become a family favorite.

Fun Fact About Parmigiana alla Melanzana: Parmigiana alla Melanzana, or Eggplant Parmesan, is a Southern Italian dish, particularly popular in Sicily. It’s traditionally made by layering fried eggplant with cheese and tomato sauce before baking. In this vegan version, we’ve kept the rich flavors while using plant-based ingredients to maintain the creamy texture and depth of flavor.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 cup vegan mozzarella, shredded
• 1/2 cup Gondino Vegan Parmesan, grated
• 1 jar Vegaliano Bolognese and Gondino Sauce
• 1/2 cup breadcrumbs
• 1/4 cup all-purpose flour
• 1/2 cup plant-based milk (such as almond or oat)
• Olive oil, for frying
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Prepare the Eggplant:
   Preheat your oven to 375°F (190°C). Slice the eggplants into rounds and sprinkle them with salt. Let them sit for about 10-15 minutes to release excess moisture. Pat the slices dry with a paper towel.
2. Bread the Eggplant:
   Set up a breading station: In one bowl, place the flour, in another, the plant-based milk, and in a third, the breadcrumbs. Dip each eggplant slice first into the flour, then the milk, and finally the breadcrumbs, coating them evenly.
3. Fry the Eggplant:
   Heat a generous amount of olive oil in a large pan over medium heat. Fry the breaded eggplant slices until golden and crispy, about 3-4 minutes per side. Transfer them to a paper towel-lined plate to drain any excess oil.
4. Assemble the Parmigiana:
   In a baking dish, spread a thin layer of Vegaliano’s Bolognese and Gondino Sauce on the bottom. Layer the fried eggplant slices on top of the sauce. Add a generous amount of vegan mozzarella and Gondino Vegan Parmesan on top of each layer of eggplant. Repeat the layers until all the eggplant is used up, finishing with a layer of sauce and cheese on top.
5. Bake the Parmigiana:
   Bake the assembled dish in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
6. Garnish and Serve:
   Remove from the oven and let cool for a few minutes. Garnish with fresh basil and serve hot.

This Vegan Parmigiana alla Melanzana with Vegan Mozzarella and Gondino Vegan Parmesan is the perfect comforting dish to enjoy with loved ones. With its crispy eggplant, melty cheese, and rich, flavorful sauce, it’s a plant-based twist on a classic that everyone will love. Try it today and share your creations with us on Instagram using #VegalianoEats!

Swipe This for That Tip: For extra depth of flavor, add some vegan ricotta between the layers, or sprinkle a bit of oregano or garlic powder in the breadcrumbs for a touch of extra seasoning.