Step 1

Preparing the Sauce:

Step 1

In a large saucepan, heat the extra virgin olive oil over medium heat.

Step 2

Add the minced garlic and finely chopped onion, and sauté until translucent, about 3-5 minutes.

Step 3

Pour in the tomato passata and add salt to taste.

Step 4

Lower the heat and let the sauce simmer for 20 minutes, stirring occasionally.

Step 5

Add the torn fresh basil leaves and stir. Set aside.

Step 6

Preparing the Eggplant:

Step 1

Slice the eggplants into 1/2-inch thick rounds.

Step 2

In a large frying pan, heat enough oil over medium-high heat to submerge the eggplant slices.

Step 3

Fry the eggplant slices until they turn golden brown on each side.

Step 4

Remove the fried eggplant slices and drain them on paper towels to remove excess oil.

Step 5

Assembling and Baking:

Step 1

Preheat your oven to 200°C (about 390°F).

Step 2

In a large baking dish, start with a layer of the prepared tomato sauce to coat the bottom.

Step 3

Place a layer of fried eggplant slices over the sauce.

Step 4

Sprinkle a layer of grated Vegan Parmesan over the eggplant.

Step 5

Add a layer of vegan melting cheese slices.

Step 6

Repeat these layers until you run out of ingredients, making sure to end with a layer of eggplant slices and a generous coating of tomato sauce.

Step 7

Bake in the preheated oven at 200°C for 20 minutes.

Step 8

Lower the oven temperature to 180°C (about 350°F) and bake for an additional 15-20 minutes. If needed, switch to grill mode for the last few minutes to brown the top layer.

Step 9

Finishing Touch:

Step 1

Remove the dish from the oven and sprinkle the remaining grated Vegan Parmesan on top.

Step 2

Allow the dish to rest for a few minutes before serving.

Step 3

Enjoy your Vegan Eggplant Parmigiana!