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EGGPLANT PARMIGIANA

Parmigiana eggplant recipe | SMEG world cuisine

Ingredients

Eggplant 2.2 lbs
Salt 1 oz
Sunflower seed oil to taste
tomato sauce 2 lbs
onion 4 oz
garlic clove 1
Extra virgin olive oil 3 tbsp
Sugar to taste
Mozzarella 12 oz
parmigiano reggiano 4 oz
Basil 15 leaves
Flour as needed

Cooking time:

100 min

Number of person:

Difficulty:

Medium

Course:

Diet:

From the world:

Time:

Cooking method:

Type of product:

Appliances used:

COMBINED STEAM OVEN

INSTRUCTIONS

Wash the aubergines and remove the green part. Cut into slices about half an inch thick and salt very well. Spread the salted aubergines on a wire rack and let the eggplants drain for at least 1 hour. Meanwhile, finely chop the onion and garlic. Fry in extra virgin olive oil and then add the tomato pulp. Add the salt and sugar and cook for about 20 minutes. Cut the mozzarella into cubes. Dry the eggplants well, brush with extra virgin olive oil and pass them in the flour, then fry them. Cover the bottom of a baking dish with a little tomato sauce. Create a layer of eggplant, season with the tomato sauce and then with mozzarella and cubes, grated Parmesan cheese and basil leaves. Repeat until you have three layers of eggplant, distributing the ingredients evenly.

Combined steam cooking option

Place the dish on the second shelf of the oven. Cook in Static Ventilated Steam mode (40% steam) at 400 ° F for 29 minutes.

Traditional cooking option

Place the dish on the second shelf of the oven. Cook in Fan assisted static mode at 400 ° F for 29 minutes.

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