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Eggplant parmigiana


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Ingredients

6 portion(s)

Crumb topping

  • 50 gram wholemeal bread
  • 50 gram Parmesan cheese, Or cheddar

Eggplant

  • 1 --- brown onion
  • 1 --- garlic clove
  • 25 g olive oil
  • 800 g eggplant, Slice into 0.5cm rounds
  • 800 g Crushed tomato, Tinned
  • 1/2 teaspoon dried oregano
  • Salt and pepper, To taste
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Crumb topping
  1. Place 50g wholemeal bread in jug for 8 seconds speed 8

    set aside

    wash and dry bowl

  2. Eggplant
  3. Place quartered onion and garlic into jug, speed 6 for 5 seconds.

    scrape down sides, add oil then cook for 3 minutes, 100 degrees speed 1

     

    meanwhile place cut eggplant rounds into varoma, you will end to use both trays.

     

    One onion and garlic cooked, add tomato, oregano and salt and pepper.

     

    place varoma on top then cook for 17 minutes, varoma temp, speed 2.

     

    once done, grease oven proof dish, add some of the tomato mixture, then enough eggplant to make first layer of dish, keep repeating with the rest of tomato then eggplant, final layer is the crumb mixture.

     

    bake 180 for about 30 mins or until brown 

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Omg this was so so good! I made fresh passata...

    Submitted by Carolinam on 27. February 2017 - 13:30.

    Omg this was so so good! I made fresh passata instead of using canned tomatos. It's really really yummy! Will be a regular for me!

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  • This was delicious, I made a bit of extra sauce...

    Submitted by stephanie.mastro11 on 24. January 2017 - 15:18.

    This was delicious, I made a bit of extra sauce because I had extra eggplant. Added some herbs and some tasy cheese between the layers!

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  • Glad you like it 

    Submitted by Kelly247 on 5. November 2016 - 22:59.

    Glad you like it 

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  • This was so easy and

    Submitted by Gordy00 on 17. April 2016 - 16:39.

    This was so easy and delicious! Great way to use eggplant from the garden. Thanks for sharing 

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  • This was tasty and really

    Submitted by bridgetclare on 27. October 2015 - 22:02.

    This was tasty and really easy.  I also put in some leftover ham and put bocconccini on top.  Delicious thank you.

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  • Very nice.

    Submitted by sher96 on 5. September 2015 - 20:54.

    Very nice.

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  • I only had 130g eggplant, so

    Submitted by Purplerain on 25. February 2015 - 19:05.

    I only had 130g eggplant, so steamed 3 zucchini also.  In the tomato sauce I added two leeks and a large bunch of fresh basil.  Used only 1 tin of tomatoes and only half the Parmesan cheese.  This was delicious, thank you.

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  • I added basil to the sauce. I

    Submitted by Meldip on 18. February 2015 - 19:14.

    I added basil to the sauce. I also added 500g mince meat in the TM basket and cooked it with the sauce. it was delicious!!

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  • This is faster, healthier and

    Submitted by Riet O'Neill on 1. February 2015 - 20:59.

    This is faster, healthier and every bit as tasty as the version of eggplant parmigiana I used to make before I got my Thermy. 

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