Easy tomato & aubergine parmigiana
Italian vegetarian bake with tomato and cheese, the aubergine parmigiana is a great weekday dish.
Tools
Ingredients
Serving
2
eggplants
1 kg
tomatoes (roma or san marzano)
1
onion
1
garlic clove
50 g
parmesan cheese
2
mozzarella balls
50 ml
olive oil
-
salt
2 tsp
dried oregano
Step by step
Attach the Fruit and Vegetable Strainer to the stand mixer.
Slice the tomatoes lengthwise. Scoop out the seeds. Cut into quarters.
Puree the tomatoes into a coulis on speed 4.
Peel the onion and garlic and chop them finely.
Heat half of the olive oil in a frying pan. Add onion and garlic. Fry for 1 minute. Pour the tomato coulis into the pan. Add dried oregano and salt. Simmer on low heat for 20 minutes.
Slice the eggplants into 1 cm slices. Heat up the rest of the olive oil in a different pan and bake the eggplants on both sides until soft and lightly charred – you will have to do them in batches, as they probably won’t all fit into one pan.
Slice the mozzarella.
Arrange eggplants and mozzarella in an ovenproof dish. Cover with hot tomato sauce and finish off with grated Parmesan cheese. Bake in an 200ºC preheated oven for 15 minutes until golden and bubbling.