In my opinion one of the best traditional dishes in Italy is that of Eggplant Parmesan. You know that here they are the kings of pasta but the fact that pasta is so present in all menus makes us a bit bored of it.
However, these aubergines (melanzane), with a lot of cheese and ketchup, they are one of my best gastronomic discoveries.
Here everyone does them in their own way, as is often the case with traditional dishes. Today's recipe was given to me by my friend Paola last weekend. I have made them as she prepares them but cooking the tomato sauce in Thermomix. I have fried the aubergines as she explained to me, on the contrary, the ketchup does not contain oil so… one for another! If you want to save calories you can cook the aubergines in the varoma.

Melanzane alla parmigiana

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A traditional Parma dish with aubergines, Parmesan cheese, Parmesan and tomato sauce that can be served both hot and cold.

Ascen Jimenez

Kitchen: Italian company
Recipe type: vegetables
Calories: 275
Rations: 4-6

Preparation time: 45M
Cooking time: 1H
Total time: 1:45 p.m.

Ingredients

2 eggplants
75 g of grated Parmesan cheese
2 pieces of mozarella
For the tomato sauce:
1.300 g of tomatoes (ripe and very red)
10 g onion
20 g carrot, peeled
Some fresh parsley
Some fresh basil leaves
1 teaspoon of salt

Preparation

Cut the aubergines into thin slices, salt them and leave to rest for 30 minutes. We pass them through flour and fry them in abundant olive oil.
We put the paremsano in the glass and grate it with several turbo strokes. We take out and reserve.
We also grate the mozarella. We put it in the basket to drain.
We prepare the tomato sauce. We wash the tomatoes and remove the part from which the stem comes out. We cut them into large pieces and put them in the glass. Add the piece of onion and carrot. We schedule 30 minutes, varoma temperature, counterclockwise, speed 1. On the lid, we place the basket, not the cup.
At the end of the programmed time, add the parsley, basil and salt. We let what we have cooked temper a little, we put the beaker in its position, and we program 1 minute, speed 8.
In an oven-safe tray, place a little tomato sauce at the bottom. On the tomato we will cover the tray with the slices of aubergine. On that layer of aubergine we put a little mozarella and grated parmesan. We put a layer of tomato again, another one of eggplant, another of cheeses ... And so on until we finish placing our ingredients. The last layer will be tomato.
We preheat the oven to 180º and bake our parmigiana for at least 30 minutes, until the cheese is melted.
We serve hot, warm or cold.

Notes

It is eaten both hot and cold.[br]In this case, since I have fried the eggplant, I have saved calories in the tomato, by not adding oil.[br]If you want it to be a lighter dish you can cook the eggplants in the varoma, while you cook the tomato.

Equivalences with TM21

More information - Tomato "fried" without natural oil

ThermoRecetas

Melanzane alla parmigiana