Eggplant Parmigiana with Tomato and Mozzarella

Eggplant Parmigiana with Tomato and Mozzarella : Layers of roasted eggplant with tomato sauce, mozzarella and Parmesan. A classic from southern Italy.

• 6 servings
• Preparation 30 min
• Cooking 55 min
• Total 85 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : eggplant parmigiana with tomato

• 3 eggplants
• 40 g olive oil
• 1 onion
• 2 cloves of garlic
• 600 g crushed tomatoes
• 10 basil leaves
• 250 g mozzarella
• 50 g Parmesan
• 2 tsp salt

Preparation : eggplant parmigiana with tomato

1. Slice the eggplants, brush them with oil and roast them 20 minutes at 200°C (400°F).
2. Chop the onion and garlic. 5 secspeed 5
3. Add the remaining oil and saute, then add the tomatoes and salt and cook the sauce. 15 min100°Cspeed 1reverse
4. Add the basil.
5. Layer sauce, eggplant, mozzarella and Parmesan in a baking dish.
6. Bake 30 minutes at 180°C (350°F).

Storage: 3 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 85 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.