Parmigiana

aubergine gratin with mozzarella
Parmigiana
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  • Resting time
    5 minutes
  • Cooking time
    40 minutes
  • Preparation
    1 hour

  • Recipe number

    B07

  • Created by

  • Created on

    26 Jan 2022

  • Portions

    4
  •  Download PDF

Tomato sauce

Procedure
1 onion
2 cloves of garlic
1 chilli pepper, halved lengthways and deseeded
1 tbsp olive oil
1 tsp tomato purée
800 g skinned, chopped plum tomatoes (tinned)
1 tsp sugar
1 tsp salt
Some pepper

Layering

Procedure
1 kg aubergines
Olive oil for brushing and greasing
1 tsp salt
Some pepper
300 g mozzarella
1 bunch of basil
120 g grated Parmesan
3 tbsp breadcrumbs

Tomato sauce

Procedure
Finely chop the onion, garlic and chilli pepper. Sweat in olive oil in a pan over a medium heat until translucent. Add the tomato purée and sweat briefly. Add the rest of the ingredients and bring to the boil. Reduce the heat and then simmer for 45 minutes, stirring occasionally.

Layering

Procedure
Cut the aubergines lengthways into 5 mm thick slices. Brush the slices of aubergine generously with olive oil. Season with salt and pepper and leave to drain briefly.
Finely slice the mozzarella. Pluck off the basil leaves.
Grease the porcelain dish with a little olive oil. Spread 1/3 of the tomato sauce in the bottom of the dish. Layer 1/3 of the aubergine, mozzarella and basil on top and sprinkle over 1/3 of the Parmesan. Repeat this step twice.
Sprinkle over the breadcrumbs.

Baking

Procedure
Preheat the cooking space to 230 °C using the hot air humid mode.
Bake the Parmigiana on a wire shelf in the middle shelf position for 15 minutes.
Reduce the heat and bake the Parmigiana with hot air humid at 200 °C for a further 25 minutes.
Leave the Parmigiana to rest for 5 minutes before serving.

Cooking steps

Procedure
(Pre-)heat cooking space to 230°C with Hot air humid
Preheating finished. Put the food in.
Hot air humid 230°C for 15 Mins
Hot air humid 200°C for 25 Mins
  • 2-litre porcelain dish
  • Wire shelf
Shopping list
Quantity Ingredient
Some pepper
1 tsp tomato purée
2 tsp salt
1 bunch of basil
800 g skinned, chopped plum tomatoes (tinned)
1 kg aubergines
300 g mozzarella
2 cloves of garlic
3 tbsp breadcrumbs
120 g grated Parmesan
1 tbsp olive oil
1 tsp sugar
1 onion
1 chilli pepper
Olive oil for brushing and greasing

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