Eggplant parmigiana in thermomix

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8 February, 2019

Eggplant parmigiana in thermomix

Eggplant Parmesan or Eggplant Parmesan in Thermomix is a traditional dish from southern Italy and is an excellent way to cook eggplants.

The alternating layers of eggplant, mozzarella, tomato sauce and parmesan cheese makes it a truly succulent vegetarian dish.

Ingredients for making aubergine a la parmesana en thermomix

Eggplant parmigiana in thermomix

450 grams of eggplant
150 grams of Parmesan cheese
100 grams of shallots
1 clove garlic
700 grams of crushed tomato
10 leaves of basil
1 tablespoon of oregano
1 tablespoon of icing sugar
Wine vinegar
Salt
Pepper

Preparation of eggplant parmigiana in thermomix

Put 450 grams of eggplant cut into slices 0.3 cm thick on your countertop.

Add salt the eggplant slices on both sides and place them on the varoma tray so that the liquid comes out. Reserve for 45 min.

Add 150 grams of Parmesan cheese in the Thermomix
10 seconds / speed 10.

Transfer the Thermomix contents to a container and set them aside.

Add 100 grams of peeled shallots in half and 1 clove of peeled garlic in the Thermomix. Mixture
5 sec / speed 5.

Then scrape the sides of the bowl with the spatula.

Add 1 tablespoon of olive oil in the Thermomix and brown for
5 min / 120 ° C / speed 1

Do not place the measuring cup or beaker.

Add 700 grams of crushed tomatoes, 10 leaves of fresh basil, 1 teaspoon of oregano, 1 teaspoon of powdered sugar, 1 teaspoon of wine vinegar, 1 pinch of salt (to adjust according to taste)) and 1 pinch of pepper ( to adjust according to taste) in the Thermomix.

Add the varoma.
Cook at 20 min / 110 ° C / speed 1

Then remove the varoma.

Have on your work table 250 grams of mozzarella cut into slices.

In a baking dish, alternate a layer of eggplant slices with mozzarella slices, a layer of sauce and a layer of Parmesan cheese until all the ingredients have disappeared.

Put in the oven for 30 minutes at 180 ° C.

Serve immediately hot or cold.