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Eggplant parmesan with a crocanti touch

Vegetables50 minutes4 people375 calories
1/52/53/54/55/5 (40 votes)
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By Irene Arcas

DE-LI-CIO-SA. These aubergines parmesan with a crocanti touch are really DELICIOUS. We have prepared the classic melanzane alla parmigiana or Eggplants parmigiana but with a different touch, a crunchy touch on the surface with breadcrumbs, almonds and spices. Delicious texture and delicious taste! Spectacular.

It is a very grateful dish to make, because although the aubergines must be cooked individually by passing them through the grill, the rest is that it is made only with our thermomix and a perfect touch of the oven. It is an interesting recipe to make on weekends or if we have a lot of people to eat.

The ingredients are very basic: aubergines, tomato and cheese. However, the tomato sauce will be a delicious homemade sauce with a lot of flavor, the mozzarella will give it an exquisite creaminess and the aubergines will give it an incredible smooth texture. And the surface will be the perfect touch of flavor to our dish.

Eggplant parmesan with a crocanti touch

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These aubergine parmesan with a crocanti touch are really DELICIOUS. We have prepared the classic melanzane alla parmigiana or Eggplants parmigiana but with a different touch, a crunchy touch on the surface with breadcrumbs, almonds and spices. Delicious texture and delicious taste! Spectacular.

Eggplant parmesan with a crocanti touch
  • Irene Arcas
  • Kitchen: Italian company
  • Recipe type: vegetables
  • Calories: 375
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

Eggplants

  • 2 large aubergines
  • olive oil to grill
  • shawl
  • 4 mozzarella balls well drained and sliced
  • pepper

Ketchup

  • 400 g of crushed natural tomato
  • 40 g olive oil
  • 2 cloves of garlic
  • 1 / 2 cebolla
  • 1 level tablespoon oregano
  • 1 / 2 teaspoon salt
  • 1 level teaspoon sugar

Almond crocanti

  • 100 g of stale loaf bread
  • 50 g almonds
  • 100 g of grated cheese that melts well
  • 50 g of Parmesan cheese
  • 1 teaspoon paprika sweet
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder (optional)
  • a pinch of salt
  • 20 g of water
  • 20 g olive oil

Preparation

  1. AUBERGINES

    We remove the stem from the aubergines and semi-peel them with a peeler or a knife (that is, we remove some pieces of skin and leave others). Cut the aubergines into 1 cm thick strips lengthwise.

    We cook them on the grill over medium heat with oil and a pinch of salt and pepper. We booked.

  2. ALMOND CROCANTI

    While we are cooking the aubergines on the grill, we are going to prepare the almond crocanti and the tomato sauce.

    We start with the crocanti: we put the stale bread and Parmesan cheese in the glass and give 3 turbo strokes. Then we grind 5 seconds, speed 7. Add the almonds, salt and spices to the glass and crush 3 seconds, speed 7. 

  3. Add the oil, water and cheese and mix 10 seconds, speed 1. 

    We withdraw and reserve.

  4. KETCHUP

    Without washing the crocanti glass, add the oil, garlic and onion. We shred 6 seconds, speed 5. We program 8 minutes, temperature 120º, spoon speed.

  5. We add the tomato and the spices and without the beaker we program 25 minutes, temperature 100º, speed 1. So that it does not splash out of the glass we can put the basket on top or leave the beaker tilted so that the steam comes out.

  6. EGGPLANTS PARMIGIANA

    With the oven preheated to 180º, in a rectangular baking dish we put a tomato sauce base. Then we put a layer of aubergines, tomato sauce and a layer of mozzarella slices. And again, layer of aubergines, tomato sauce and cheese. We finish with a last layer of aubergines and tomato sauce.

    Cover with the almond and cheese crocanti and We bake 25 minutes at 180º.


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