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🍽️ Crispy Aubergine Parmigiana

491 kcal · 30 min · 4 servings

Crispy Aubergine Parmigiana Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the parmesan into the mixing container.
  2. 2. Grind the cheese for 10 seconds on speed 10.
  3. 3. Remove the grated crumbs and set them aside.
  4. 4. Put the bread pieces into the empty container.
  5. 5. Grind the bread for 10 seconds on speed 10.
  6. 6. Remove the crumbs and place them next to the parmesan.
  7. 7. Wash the basil and shake it dry.
  8. 8. Pluck the leaves from the stems.
  9. 9. Put the basil leaves into the mixing container.
  10. 10. Grind the herbs for 20 seconds on speed 8.
  11. 11. Remove the chopped leaves and set them aside.
  12. 12. Let the mozzarella drain well.
  13. 13. Break the cheese into rough pieces by hand.
  14. 14. Put the mozzarella pieces into the mixing container.
  15. 15. Grind the cheese briefly using the turbo button for 1 second.
  16. 16. Remove the mozzarella and set it aside.
  17. 17. Clean the mixing container thoroughly.
  18. 18. Clean the aubergines and wash them.
  19. 19. Slice the aubergines into 1 cm thick rounds.
  20. 20. Distribute the slices in the steam cooking insert and the shallow steamer.
  21. 21. Season the aubergines with 1 teaspoon of salt.
  22. 22. Peel the shallots and halve them.
  23. 23. Peel the garlic.
  24. 24. Put the shallots and garlic into the mixing container.
  25. 25. Grind the vegetables for 10 seconds on speed 5.
  26. 26. Push the remaining bits down from the wall with a spatula.
  27. 27. Add the olive oil.
  28. 28. Sauté the vegetable mix for 2 minutes using the sauté button.
  29. 29. Add the chopped tomatoes to the pot.
  30. 30. Pour in 200 ml of water.
  31. 31. Season the sauce with 1 teaspoon of salt.
  32. 32. Add some sugar and pepper.
  33. 33. Place the steam cooking insert on top.
  34. 34. Steam the aubergines for 20 minutes on speed 1 at 120 degrees.
  35. 35. Remove the insert.
  36. 36. Place the aubergines on kitchen paper.
  37. 37. Cover them with another piece of kitchen paper.
  38. 38. Weight the package with a kitchen board.
  39. 39. Add the prepared basil to the tomato sauce.
  40. 40. Cook down the sauce for 15 minutes on speed 1 at 100 degrees.
  41. 41. Place the cooking insert on the lid as a splash guard.
  42. 42. Preheat the oven to 200 degrees.
  43. 43. Grease a baking dish (24 x 20 cm).
  44. 44. Sprinkle one-third of the bread crumbs on the bottom of the dish.
  45. 45. Place a layer of one-third of the aubergines on top.
  46. 46. Sprinkle one-third of the parmesan over it.
  47. 47. Distribute half of the mozzarella evenly.
  48. 48. Add one-third of the remaining bread crumbs.
  49. 49. Pour one-third of the tomato sauce over it.
  50. 50. Layer the next ingredients in the same order on top.
  51. 51. Cover the casserole with the remaining aubergine slices.
  52. 52. Distribute the remaining sauce on top.
  53. 53. Sprinkle everything with the remaining parmesan.
  54. 54. Bake the casserole for approx. 25 minutes on the middle rack.
  55. 55. Let the casserole cool down briefly.
  56. 56. Serve the dish warm.

Nutrition per serving