Eggplant Parmigiana

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Eggplant Parmigiana

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Ingredients

6 portion(s)

Eggplant

1300 grams eggplant, Peeled and sliced thinly
100 grams Parmesan cheese, grated
75 gram breadcrumbs
150 mls olive oil, for shallow frying

Tomato Sauce

1 small onion
2 cloves garlic
50 grams olive oil
2 sprig parsley
4-5 leaf basil
1 tablespoon Vegetable stock paste, to taste
2 cans Whole Peeled Tomato
1 teaspoon sugar, optional
150 mls of water
50 gram Sachet tomato paste

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6
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Main course

Recipe's preparation

Prepare eggplant

3 large egglplants(approx 1.7kg) yields 1.3kg of peeled slices.

Salt the eggplant slices and place in a large bowl, wait approx 30 mins. The salt will draw moisture and bitterness out of the eggplant. Drain in a colander and wash well twice. Pat dry then shallow fry in olive oil till golden.

Set these aside to layer - basically you are going to use the eggplant as you would lasagna sheets.

Tomato Sauce

Chop onion garlic basil and parsley 5 secs speed 6

add Olive oil and saute 7 mins 120 speed 1

add tomato and gently crush speed 3 for 20 secs

add stock 1/2 can full of water, tomato paste and cook 30 mins 100 speed 1 mc off with simmering basket in place.

Assembly

Layer your dish starting with tomato sauce followed by eggplant slices. add a sprinkle of parmesan cheese followed by breadcrumbs with another sprinkle of parmesan. Repeat layers finishing with breadcrumbs and cheese.

Cover with foil and bake in 180 degree oven for 20 mins, remove foil and bake a further 15 till golden. Serve with crusty bread and salad.

Accessories you need

Simmering basket
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Spatula TM5/TM6
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Tip

This is easy but a little time consuming - BUT the flavour at the end is well worth the effort!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.