Layered Cheesy Eggplant Bake - Vegan Recipe

Name: Layered Cheesy Eggplant Bake - Vegan Recipe
Total time: 95 min
Ingredients: 1/2 cup olive oil; 1 large onion, finely chopped; 2-3 cloves garlic, crushed; 1 teaspoon dried oregano; 1/2 teaspoon dried sage; 1 tablespoon tomato paste; Pinch of sugar; 2 tablespoons red wine or dry marsala; 750 g jar of tomato passata; 1/2-1 cup vegetable stock (or water); 4 medium-sized eggplants (about 700-800 g total); 75-100 g dairy-free cheese, either cut into slices or grated, plus extra to garnish; 1/3 cup basil leaves, plus extra to garnish; 1 cup panko breadcrumbs (mixed with 1 tablespoon nutritional yeast, optional); [For topping]; 1 cup panko breadcrumbs; 2 tablespoons olive oil

www.vegkit.com

This modified version of the classic eggplant parmigiana is made with tender, smoky eggplant slices, layered with breadcrumbs and a rich tomato sauce.

View full recipe on www.vegkit.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vegkit.com.

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Ingredients

1/2 cup olive oil
1 large onion, finely chopped
2-3 cloves garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon dried sage
1 tablespoon tomato paste
Pinch of sugar
2 tablespoons red wine or dry marsala
750 g jar of tomato passata
1/2-1 cup vegetable stock (or water)
4 medium-sized eggplants (about 700-800 g total)
75-100 g dairy-free cheese, either cut into slices or grated, plus extra to garnish
1/3 cup basil leaves, plus extra to garnish
1 cup panko breadcrumbs (mixed with 1 tablespoon nutritional yeast, optional)
[For topping]
1 cup panko breadcrumbs
2 tablespoons olive oil