Eggplant Parmigiana in thermomix

Instructions

1. Put 450 grams of aubergine cut into 0.3 cm thick slices on your worktop. Put salt on the aubergine slices on both sides and place them on the rod and your tray so that they come out. Reserve for 45 min .
2. Add 150 grams of Parmesan cheese in the Thermomix 10 seconds / speed 10
3. Transfer the contents of the Thermomix to a container and set them aside.
4. Add 100 grams of half-peeled shallots and 1 clove of peeled garlic to the Thermomix. Mix 5 seconds / speed 5 Then scrape the sides of the bowl with the spatula.
5. Add 1 tablespoon of olive oil in the Thermomix and brown for 5 minutes / 120 ° C / speed 1 (without the measuring cup) 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.
6. Add the varoma and cook for 20 minutes / 110 ° C / speed 1 ( and remove the varoma )
7. Add 250 grams of sliced mozzarella to your work plan.
8. In an oven dish, alternate a layer of sliced eggplant with sliced mozzarella, a layer of sauce and a layer of Parmesan cheese until all the ingredients have disappeared.
9. Put in the oven for 30 minutes at 180 ° C.