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🍽️ Vegan Aubergines Neapolitan Style

405 kcal · 30 min · 4 servings

Ingredients

• Eggplants 4 pcs.
• Salt pinch
• Onions, yellow 1 pc.
• Garlic cloves 4 pcs.
• Basil, fresh 20 g
• Oil 1 tbsp
• Tomato paste 1 tbsp
• Cherry tomato sauce 800 g
• Balsamic vinegar, dark 3 tbsp
• Wheat flour, Type 405 2 tbsp
• Frying oil 500 ml
• Breadcrumbs 3 tbsp
• Oregano, dried 1 tsp
• Vegan cheese slices 6 slices
• Vemondo Grated Cheese 150 g

Instructions

1. 1. Wash the eggplants thoroughly and cut off the hard ends.
2. 2. Slice the eggplants into rounds about half a centimeter thick.
3. 3. Place the slices in a colander and sprinkle them with salt.
4. 4. Let the eggplants drain for about 15 minutes.
5. 5. Halve the onion and remove the outer skin.
6. 6. Dice the onion into small cubes.
7. 7. Peel the garlic cloves and chop them finely.
8. 8. Wash the basil and shake it dry.
9. 9. Pluck the basil leaves from the stems.
10. 10. Heat one tablespoon of oil in a pot over medium heat.
11. 11. Sauté the onion cubes and chopped garlic for about 3 minutes until translucent.
12. 12. Stir in the tomato paste and heat it for about 2 minutes.
13. 13. Deglaze the mixture with puréed tomatoes and dark balsamic vinegar.
14. 14. Stir everything well and let the sauce simmer covered for about 10 minutes.
15. 15. Add half of the basil leaves to the sauce.
16. 16. Season the sauce with salt to taste.
17. 17. Let the sauce simmer on low heat for another 2 minutes.
18. 18. Preheat the oven to 180 degrees Celsius with top and bottom heat.
19. 19. Pat the eggplant slices dry with kitchen paper.
20. 20. Lightly dust the slices with flour.
21. 21. Heat oil in a pot for frying.
22. 22. Fry the eggplant slices in batches for about 5 minutes until golden brown.
23. 23. Let the fried slices drain on kitchen paper.
24. 24. Heat a pan over high heat.
25. 25. Add breadcrumbs and oregano to the hot pan.
26. 26. Toast the mixture for about 2 minutes until golden brown.
27. 27. Place two ladles of tomato sauce into a baking dish.
28. 28. Arrange half of the eggplant slices on the sauce.
29. 29. Place the slices of vegan cheese on top.
30. 30. Add another two ladles of tomato sauce on top.
31. 31. Distribute the second half of the eggplant slices.
32. 32. Sprinkle the layers with grated vegan cheese.
33. 33. Sprinkle the dish with the toasted breadcrumbs.
34. 34. Bake the melanzane for about 25 minutes until golden brown in the oven.
35. 35. Carefully remove the baking dish from the oven.
36. 36. Let the dish cool down slightly.
37. 37. Portion the melanzane onto plates.
38. 38. Garnish with fresh basil and serve the dish.

Nutrition per serving

• kcal: 405
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 49 g