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Harissa eggplant parmigiana

Today we are making eggplant parmigiana with a harissa twist! Italians bear with me, as I think I made your dish even better. Always vegan of course, and the vegan feta really brings it all together! Do you like your eggplant parmigiana spicy? Then you should definitely try this!


Vegan, nut free, gluten free | Serves 4-6 | MAIN



  • 6 aubergines (eggplants)
  • 60ml olive oil
  • Salt and pepper
  • 1/2 teaspoon dried oregano


  • 1 onion
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 1 tablespoon harissa
  • 1/2 teaspoon of each dried oregano and basil
  • 1 bay leaf
  • 400g peeled tomatoes
  • 600g tomato passata
  • 1 tablespoon of each maple syrup and soy sauce
  • 2 tablespoons nutritional yeast


  • 200g vegan feta
  • 100g shredded vegan cheese
  • Fresh basil



1.Cut the sides of the aubergines, then cut them lengthwise, with 1-2cm thickness.

2.Place them on a baking tray, on a single layer (you might need 2 trays) and brush them with olive oil, season with salt, pepper and oregano.


3.Bake for 40minutes at 180°C, and turn then halfway through.

4.Chop the onion and mince the garlic cloves.

5.In a wide pan, add the olive oil and onions with a pinch of salt and sauté on low-medium heat for 6-8 minutes, stirring occasionally.

6.Add the minced garlic and sauté for a couple of minutes, before adding the harissa paste and herbs.

7.Give it a good stir, then add the peeled tomatoes, tomato passata, and season with salt and pepper.

8.Add the maple syrup and soy sauce, stir to combine. Lower the heat, cover and cook for 15-20 minutes, stirring occasionally. Finish with the nutritional yeast and remove from the heat.

9.While you are waiting for the aubergines and sauce, crumble the feta (with a fork or your hands), grate the cheese and tear apart the basil leaves from the stem.

10.Once everything is ready, start assembling. First add 2-3 spoons of the sauce and spread them in your baking dish (I'm using a 30x23cm), then add a layer of aubergines, followed by sauce, feta and grated cheese and basil leaves. Then start again, aubergines, sauce, feta, cheese, basil and continue until you have used all the ingredients.


11.Cover with foil, and bake at 180°C for 20minutes, then remove the foil and bake for additional 10minutes.

12.Add some fresh basil leaves on top and serve with bread.



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