Sicilian Almond Parmigiana
Dive into the flavors of Sicily with this scrumptious almond twist on the classic Parmigiana! 🍆🌱🍅
Embark on a culinary journey to the heart of Sicily with our Sicilian Almond Parmigiana. This dish transforms the traditional Parmigiana di Melanzane by replacing dairy cheese with a sumptuous almond-based alternative that melts in your mouth with each savory bite. Perfect for cozy nights in or impressing your dinner guests with a touch of Italian flair - vegan style!
Ingredients:
- 2 large eggplants, sliced into 1/2 inch thick rounds
- 3 cups of marinara sauce
- 2 cups of blanched almonds
- 1/4 cup of nutritional yeast
- 2 cloves of garlic
- 1/4 cup of fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Instructions:
- Preheat the oven to 375°F (190°C).
- Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Season with salt and pepper.
- Bake for 25 minutes, or until the eggplant is tender and slightly golden.
- While the eggplant is baking, prepare the almond cheese by blending the blanched almonds, nutritional yeast, garlic, salt, and 1/3 cup of water until smooth and creamy.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer the baked eggplant slices over the sauce, then spread a layer of the almond cheese on top.
- Repeat the layers, finishing with a layer of marinara sauce and some dollops of almond cheese on top.
- Bake for 30 minutes, or until the sauce is bubbly and the top is golden brown.
- Let the Parmigiana sit for 10 minutes before sprinkling with fresh basil and serving.
- Enjoy your slice of Sicilian heaven!
