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Eggplants parmigiana

Vegetables50 minutes4 people
1/52/53/54/55/5 (5 votes)
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By Silvia Benito

Thermomix recipe Eggplant Parmigiana

Eggplant is a vegetable that we like the most at home. Taking advantage of the fact that today when I opened the fridge I had a few things to finish, it occurred to me to make some aubergines parmesan like harvest plate. I made it with tomato sauce, cheese and a little minced meat that I had left over from a Bolognese.

We all loved it and the best thing was that I made it with leftovers from other meals. For me, it is very rewarding when with leftover ingredients, I make another dish and on top of that we love it. It reminded us in a way of a vegetable lasagna.

Eggplants parmigiana

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A tasty and simple use recipe.

Thermomix recipe Eggplant Parmigiana
  • Silvia Benito
  • Recipe type: vegetables
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 2 aubergines cut into slices
  • 1 package of sliced ​​mozzarella
  • grated Parmesan cheese

For the tomato sauce:

  • 400 g of crushed natural tomato
  • 40 g of virgin olive oil
  • 1 level teaspoon of salt
  • 1 level teaspoon sugar
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil

Preparation

  1. Cut the eggplant into slices and place it in the varoma in a vertical position, to leave some holes free and for the steam to pass through.

  2. Add the tomato sauce ingredients to the glass and program 30 minutes, varoma temperature, speed 2. When about 5 minutes have passed, put the varoma in position until the cooking is finished.

  3. We preheat the oven to 200º. In a baking dish we place the aubergines, sprinkle the grated cheese, spread the mozzarella on top and cover with the tomato sauce. We repeat the operation until we finish with the aubergine, covering it with the tomato sauce and sprinkling the grated cheese.

  4. We put it in the oven for about 12 minutes and then we gratin until it is golden brown.

More information - Pumpkin spinach lasagna

Adapt this recipe to your Thermomix model


Discover other recipes of: Celiac, Salads and Vegetables, Vegetarian

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  1.   gem villegas lopez said
    ago 13 years

    I'm going to do it but putting plates of lasagna and exchanging the pasta, the aubergines, the sauce, the cheese and béchamel and so on and then gratin in the oven to see how a greeting comes out

    Reply to Gema Villegas Lopez
    1.    Elena said
      ago 13 years

      How good, Gema !. Tell us how are you? All the best.

      Reply to Elena
  2.   Alice said
    ago 13 years

    ummm very good we just ate them my children and husband have loved the aubergine comes out great in the varoma and how everything is done at the same time that quickly thank you

    Reply to alicia
    1.    Elena said
      ago 13 years

      It's true, Alicia. It is a delicious dish that is very easy and comfortable to make. I'm glad you liked it. All the best.

      Reply to Elena
  3.   jesus said
    ago 13 years

    I'm going to prepare them tonight, putting turkey breast on floors, thank you, I'll tell you!

    Reply to jesus
    1.    Silvia said
      ago 13 years

      How rich they are going to come out. Tell us tomorrow. I had them for dinner last night but the aubergines stuffed with minced meat.
      All the best

      Reply to Silvia
  4.   jesus said
    ago 13 years

    I'm going to prepare them tonight, putting turkey breast between floors, thank you, I'll tell you!

    Reply to jesus
    1.    Elena said
      ago 13 years

      They are sure to be delicious! A great idea, you will tell us how it is. All the best.

      Reply to Elena
  5.   BEATRIZ said
    ago 13 years

    Goodnight
    What am I going to tell you… .. that the aubergines are delicious.
    The only thing I want to tell you that the tomato sauce was very reduced, is it normal? but for the record they were great

    Reply to BEATRIZ
    1.    Silvia said
      ago 13 years

      The sauce is somewhat reduced, but there is enough to fill all the aubergines. If you like it with more sauce, next time add a little more tomato. All the best

      Reply to Silvia
  6.   Eugenia said
    ago 13 years

    hello, yesterday I made aubergines parmesan and they were delicious but the sauce came out very thick and little, like that? Thank you. greetings Eugenia

    Reply to Eugenia
  7.   Julia Quills said
    ago 12 years

    Hello Silvia, yesterday I made the aubergines for my husband, although I added a more Italian touch with some anchovies and black olives, and he liked them a lot, I have tried them before and they were addicted. Nor should you go overboard with the anchovies because otherwise they can be salty. A very rich, rich dish.

    Reply to Julia Quilis
  8.   the little one said
    ago 6 years

    Hello, I made them yesterday and they were great, well, I also added my touch. 800 tomato, 70 olive oil, and some hard-boiled eggs cut into slices between the layers of aubergine. Olé and olé great. Thanks for all the recipes, I am still from France. All the best

    Answer the little