Eggplant Parmeggiana

Easy Yummi recipe Allert!! This is a simple dish that can be prepared in advance(or not) and it’s an easy pleaser. Who doesn’t like Italian flavours, right??

I just love this recipe and the comfort that brings to my day. 

I  served mine with some creamy black rice risotto but it’s also great by itself, served with pasta or any other side of your choice. 

for 4 people 

  • 2 medium eggplants, sliced; 
  • 2 tbsp chickpea flour (oat or whole wheat flour would also work)
  • 150g almond ricotta(any vegan or tradicional ricotta would also work)
  • 1 tbsp corn or tapioca starch 
  • 200ml almond milk(or any other plant milk)
  • 1 onion, chopped
  • 2 garlic cloves, mashed
  • 50g chopped smoked tofu(optional)
  • 1 tbsp rosemary and thyme
  • 1 can peeled tomatoes
  • 1-2 tbsp olive oil
  • ½ tbsp salt


  1. Sprinkle a pinch of salt over the eggplant slices and let it rest for 10-20 minutes; 
  2. Rinse the liquid that forms under the salted eggplants and coat each slice with the chickpea flour; 
  3. Place the slices over a baking tray and drizzle some olive oil on the top; 
  4. Roast for 20 minutes at 190°C; 
  5. Meanwhile, fry the chopped onion and garlic with a drizzle of olive oil for about 3 minutes; 
  6. Add the smoked tofu, rosemary, thyme and canned tomato and let it cook for about 15-20 minutes; 
  7. In a small sauce pan, mix the almond ricotta with the plant milk and the starch and bring it to a boil. Once it starts to boil, cook for 1 more minutes, adjust salt if needed and set aside; 
  8. Make the Parmegiana in a deep dish by layering one eggplant with the ricotta cream and finish with the tomato sauce on top; 
  9. This is really good meal prep recipe. You can freeze for about 3 months in portions or keep in the frigde for about 3-5 days; 
  10. Before serving you can heat it up in the oven for about 15 minutes at 180°C if cold and about 40 minutes if frozen; 

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