Slice the eggplants into 1/4-inch (about 0.5 cm) thick pieces. Brush both sides lightly with olive oil and sprinkle salt on one side only. Grill the slices on both sides until tender. As you finish grilling, set them aside on a large plate.

Now make the sauce. Heat a little olive oil in a pan and sauté the chopped onion and garlic until golden. Add the tomato purée, a little water (using the bottle to rinse), tomato paste, your choice of spices, and salt. Cover and simmer over medium heat for 30–35 minutes. Turn off the heat and let cool.

Now assemble the parmigiana. 1. Spread some sauce over the bottom of the baking dish. 2. Add a layer of grilled eggplant. 3. Add more sauce. 4. Spoon béchamel here and there, then sprinkle with nutritional yeast. Repeat the layers until all ingredients are used. Before baking, lightly spray or drizzle with olive oil. Bake in a conventional oven at 350°F (180°C) for 35 minutes, or adjust time as needed for your oven.

A very flavorful vegan parmigiana. This recipe is from the team at Laboratoriodomestico. Try it if you love eggplant. See you next recipe!