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🍽️ Classic Aubergine Parmigiana

468 kcal · 30 min · 4 servings

Ingredients

• Aubergines 600 g
• Salt pinch
• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• Thyme, fresh 5 g
• Basil, fresh 20 g
• parmesan 100 g
• mozzarella 250 g
• Oil 3 tbsp
• Tomatoes, chopped 800 g
• Sugar 1 tsp
• Pepper, black ground pinch
• Oregano, dried 1 tsp

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Slice the eggplants into rounds about 0.5 cm thick.
3. 3. Place the eggplant slices into the deep steamer insert.
4. 4. Season the eggplants with salt.
5. 5. Peel the onion and cut it in half.
6. 6. Peel the garlic cloves.
7. 7. Wash the thyme.
8. 8. Strip the thyme leaves from the stems.
9. 9. Wash the basil.
10. 10. Shake the basil dry.
11. 11. Pluck the basil leaves off the stems.
12. 12. Put the basil into the mixing bowl.
13. 13. Chop the basil for 4 seconds at speed 8.
14. 14. Transfer the chopped basil into a bowl.
15. 15. Put the Parmesan cheese into the mixing bowl.
16. 16. Grind the Parmesan for 10 seconds at speed 10.
17. 17. Transfer the ground Parmesan into a bowl.
18. 18. Put the mozzarella into the mixing bowl.
19. 19. Chop the mozzarella for 2 seconds at speed 8.
20. 20. Transfer the mozzarella into a bowl.
21. 21. Put the onion, garlic, and thyme into the mixing bowl.
22. 22. Chop the ingredients for 4 seconds at speed 8.
23. 23. Scrape down the sides of the bowl with a spatula.
24. 24. Add the oil.
25. 25. Sauté the mixture for 2 minutes on the sauté setting.
26. 26. Add the chopped tomatoes.
27. 27. Add 1 teaspoon of salt.
28. 28. Add 1 teaspoon of sugar.
29. 29. Season the sauce with some pepper.
30. 30. Place the deep steamer insert on top.
31. 31. Close the lid.
32. 32. Steam the sauce for 15 minutes on the steam setting.
33. 33. Remove the steamer insert.
34. 34. Pat the eggplant slices dry with kitchen paper.
35. 35. Preheat the oven to 200 °C conventional heat.
36. 36. Add the basil and oregano to the tomato sauce.
37. 37. Taste the sauce and adjust seasoning if needed.
38. 38. Layer the tomato sauce, eggplants, mozzarella, and Parmesan alternately in a baking dish.
39. 39. Finish with a layer of cheese.
40. 40. Bake the Parmigiana for about 20 minutes in the oven.

Nutrition per serving

• kcal: 468
• Protein: 23 g · Fett/Fat: 25 g · Carbs: 38 g