Plant-based Eggplant Parmigiana

 Yummy eggplant dish at the Transformer in Melbourne

Yummy eggplant dish at the Transformer in Melbourne

During our holidays in Australia we visited Transformer Fitzroy restaurant in Melbourne. They serve a 80% plant-based (they do have some dishes with dairy but you can always opt for the vegan version) menu in an original way. We had 6 small plates and one of them was an eggplant baked with a tasty tomato sauce. So once we were home again, we craved for this delicious dish. All you need is eggplants, tomatoes and some time - it's basically a vegetable fiesta.

Unfortunately I didn't take a lot of nice pictures from this dish but in the end it's the taste that counts :)

This dish can either be enjoyed all by itself or you can serve it as a side dish. The tomato sauce is also amazing with a plate of pasta or just spread it on some dark rye bread.

 

 

 

 

Tomato Sauce

The tomato sauce takes some time, so I suggest you make it on a Sunday.

INGREDIENTS:

  • 1 Kg Tomatoes
  • 1 Onion
  • 2 Garlic Gloves
  • 1 Tbsp paprika powder
  • 1 Tbsp black pepper
  • 1 Tbsp sea salt
  • 1 Tbsp dried Basil (if you have fresh one, use fresh leaves)

INSTRUCTIONS:

  1. Wash the tomatoes and cut into small cubes
  2. In a sauce pan, heat some coconut oil and sauté the onion and garlic until transluscent
  3. Add the tomatoes and all the seasoning and let simmer (with lid) for an hour
  4. Take off the lid and let simmer for another 30 minutes or until most of the liquid is gone
  5. Add more seasoning if needed

Eggplant Parmigiana

INGREDIENTS (2 -3 PERSONS)

  • 3 big eggplants
  • 1 Tbsp Olive oil
  • Sea salt
  • Black pepper
  • Dried rosemary
  • Homemade tomato sauce (see above)

INSTRUCTIONS:

  1. Pre-heat oven at 180 Celsius
  2. Wash the eggplants and remove the green part. Cut them in half and use a knife to cut a grid into the white flesh (should be deep but not through the skin)
  3. Use a brush to apply the olive oil on the white side of the eggplant. Sprinkle with salt, pepper and rosemary (you can also use some other herbs and spices)
  4. Put the eggplants cut face on top on a baking sheet and bake for 40 minutes
  5. Once they are baked, put them into an oven safe form and cover with your tomato sauce. You can then top it with roasted capsicum and Parmesan cheese (or nutritional yeast if you want it to be dairy free)
  6. Bake again for 15 minutes and enjoy

 

Let me know if you re-make the dish and tag me on social media

Nurture your happiness
Dominique