No-effort Vegan Parmigiana

parmigianaI’ve been always cheating on parmigiana recipe. Vegan or original recipe, I do not want to spend hours frying or roasting eggplants. Of course, it tastes slightly different, lighter I would say. But in 30 minutes it is ready to go and healthier. The tricks are very easy: cut very thin your eggplants and make a maximum of three layer, better only two. I’ve never find the need of put eggplants under salt and press, have you?

Note: You’ll need a sheet of baking-paper

Time: 30 minutes cooking + 10 minutes preparation

Ingredients:   [6 portions]

  • 2 eggplant
  • 500 m (1 pack) of tomatoes passata
  • vegan soy-based prosciutto/mortadella ( what you find on offer :) )
  • vegan cheese (optional, if costs too much, screw it!)
  • salt & pepper
  • oregano
  • olive oil
  • fine breadcrumbs (as required)

1. Wash and cut eggplants very thin, almost 5 mm thick.

2. In a lasagna tray, or any backing tray you have on hand, lay a sheet of baking paper. Put the first layer of eggplants: avoid to overlay them on each other and salt them.

3. Cover the eggplants with the tomatoes passata. Use a spoon to spread it even.

4. Add pepper and oregano. Put a layer of vegan prosciutto and cheese, if you have it.

5. Repeat the layer: 1. eggplants 2. salt  3.tomatoes passata 4.oregano and pepper

6. For the last layer: spread some fine breadcrumbs all over and some olive oil. In this way you’ll have some kind of soft-crust on it. Cook for 30 minutes at 200° both up and down heat.

Wait a little bit before serving, when parmigiana is too hot it is easy to fall apart and become a mess (prooved by personal experience >.< ). Buon appetito!

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Chicken with peppers and potatoes

grandma_chickenTime: 1 hour

Ingredients: 4 ppl

  • 1 kg potatoes
  • 4 little peppers ( or 2 big) red are more colorful and funny)
  • 2 cloves garlic
  • 4 chicken haunch or legs ( with skin)
  • pepper, salt, rosemary, olive oil ( and chili pepper if you want it more spicy)

1. In a little bowl, put two spoons olive oil, salt, garlic, pepper and rosemary to sink together( my grandma also used to put fresh chili pepper in it). Peel the potatoes, clean and cut in big chucks peppers- otherwise your peppers are going to be burnt before your potatoes are fully cooked.

2. Toss the veggies in a casserole and season with salt, I usually use my hands to mix everything evenly. Use a kitchen-brush to spread the oil on your chicken legs and on your veggies. Cook for 45 min at 200°c.

Buon appetito!!

chicken_pepper