Name: Eggplant Parmesan in the Thermomix
Prep time: 15 min
Cook time: 115 min
Yield: 6 servings
Ingredients: 450 g of eggplant; 150 g of parmesan; 100 g of shallot; 1 garlic clove; 1 tablespoon of olive oil; 700 g of crushed tomato; 10 leaf of fresh basil; 1 teaspoon of powdered sugar; 1 teaspoon of wine vinegar; 1 pinch of salt; 1 pinch of pepper; 250 g of mozzarella

Eggplant Parmesan in the Thermomix

Eggplant Parmesan or Eggplant Parmigiana in the Thermomix is a dish that smells like sunshine. As its name suggests, it is a traditional recipe from southern Italy and it is a really great way to cook eggplants. The alternating layers of eggplant, mozzarella, tomato sauce, and Parmesan make it a truly delicious vegetarian dish. I love the creamy texture of the eggplants when they are baked instead of fried in oil, which makes them a bit greasy. This dish goes very well with grilled meat or roasted fish. Tip: For crushed tomatoes, if you want to make this melanzane alla parmigiana with Italian products that are fairly easy to find in France, I recommend the Mutti brand tomato puree. Display the recipe as on my Thermomix.

Vegetarian Thermomix

Course: Main course

Preparation time: 15 minutes

Cooking time: 115 minutes

Cost per serving: 1,42 €

Energy: 304 kcal / serving

Nutritional score:

Instructions

1. Place 450 grams of eggplant sliced into 0.3cm thick rounds on your work surface.
2. Salt both sides of the eggplant slices and place them on the Varoma and its tray to let them drain.
3. Set aside for 45 minutes.
4. Put 150 grams of Parmesan in the Thermomix and pulverize 10 sec/speed 10.
5. Transfer the contents of the Thermomix to a container and set aside.
6. Put 100 grams of peeled and halved shallots and 1 peeled garlic clove in the Thermomix. Mix 5 sec/speed 5. Then scrape the sides of the bowl with the spatula.
7. Add 1 tablespoon of olive oil to the Thermomix and sauté 5 min/120°C/speed 1 without the measuring cup.
8. Add 700 grams of crushed tomatoes, 10 fresh basil leaves, 1 teaspoon of oregano, 1 teaspoon of powdered sugar, 1 teaspoon of wine vinegar, 1 pinch of salt (adjust to taste), and 1 pinch of pepper (adjust to taste) to the Thermomix.
9. Add the Varoma.
10. Cook 20 min/110°C/speed 1, then remove the Varoma.
11. Place 250 grams of sliced mozzarella on your work surface.
12. In a gratin dish, alternate a layer of overlapping eggplant slices with slices of mozzarella, a layer of sauce, and a layer of Parmesan until all the ingredients are used.
13. Bake in the oven for 30 minutes at 180°C.
14. Serve immediately, hot or cold.