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Italian Eggplant Parmigiana with Thermomix: Eggplant with Tomato and Cheese



This is my own recipe of Eggplant Parmigiana. With ham and crispy bread to eat aside, it’s really good!

It's probably not the best option if you're watching your figure, unless you go jogging right after your meal! It's still ok to have occasionally though, and the whole family will love it.

This typical Italian recipe is often cooked in the Summer, when eggplant's in season. My husband is always happy when he comes home and smells Eggplant Parmigiana, and my younger daughter also loves it.

Ingredients

(for 2 people)

- 2 Eggplants
- 200 gr Mozzarella Cheese Approx
- 80 g Grated Parmesan Cheese
- 1 Can (400 g ) Diced Tomatoes
- 1/2 Brown Onion
- 2 Branches Basil
- Salt to taste.
- 40 g Olive Oil plus some to deep-fry

How to make Italian Eggplant Parmigiana

Peel the Eggplants.

Slice the eggplants in thick slices and deep-fry them in plenty of very hot oil. When the eggplant slices start to brown on both sides, remove them and place them on kitchen paper, so they won’t be too greasy, but they will keep a good taste of fried food.

In the meantime, prepare the tomato sauce: 


Put basil leaves in the mixing bowl. 3 Sec. Speed 7.

Add 1/2 onion. 5 Sec. Speed 7.

Add olive oil and cook. 3 Min. 100° Speed 1.

Add tomatoes. 10 Min. 100° Gentle Stir Counter-clockwise.

When it’s cooked, add salt. 10 Sec. Gentle Stir.

Place a layer of eggplants into an oven-proofe dish, cover with mozzarella cheese, Parmesan cheese and tomato sauce. Now place a second layer of eggplants, then a second layer of mozzarella and a second layer of Parmesan. You may keep going and make as many layers as your dish can fit. On top of the last layer of eggplants put only tomato sauce and Parmesan cheese.

Bake at 220° C until a nice crust is formed on top.

My advice

I reccommend deep-frying in olive oil. I peel my eggplants because I don't like the thick peel, but you can leave it if it doesn't bother you. If you want to decorate a little, put aside two big basil leaves and place them on top of the parmigiana: that will bring to the table a touch of elegance!

If you like hot pepper (we do!) you can add it in your tomato sauce. I don't recommend it for children :-D!


If you want to keep it light, you can simply grill the eggplant instead of deep-frying it.


Michela’s advice

Michela, a fan of the Italian version of Thermomix Recipes (www.Ricette-Bimby.com), gave some good advice: dip the eggplants in flour and beaten egg before frying, and add some ham slices between the layers of your parmigiana.









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