The Karmigiana: our vegan parmigiana
TIME
1H 20M
DIFFICULTY
FÁCIL
INGREDIENTS (SERVES 4)
¼ onion
300g chopped tomato
1 small bunch of basil
⅔ aubergine
100g Karmesano
80ml virgin olive oil
Salt, pepper
Veggie Karma Italian Parmigiana, served with basil garnish. STEPS
1. Cut aubergine slices 1cm thick (20 in total: 5 slices per person). We will make a light version by putting the slices in a hot frying pan with a drizzle of oil for 4 minutes on each side. Once they are ready, set aside.
2. Cut the onion into small cubes and brown it for a few minutes in a saucepan. Add the chopped tomato, salt, and pepper. Cook over a medium heat for about twenty minutes.
3. Prepare a basil sauce. Put 60ml of oil in a blender with a bunch of basil (keep a few leaves to serve). As soon as you have a creamy consistency, season with salt and pepper.
4. Grate the Karma.sano.
5. On a baking tray with a sheet of parchment paper, place 4 separate slices of aubergine, a little tomato sauce, the Karma.sano, and a teaspoon of basil sauce.
6. Repeat until all the slices are used up.
7. Bake in an oven at 180º for 15 minutes until the Karma.sano is golden brown. Serve hot.
8. Use the remaining basil sauce as a base on each plate and garnish with a few basil leaves on top of each Karmigiana.
