Recipe detail

Name: Aubergine parmigiana
Yield: 2
Cuisine: Italian
Ingredients: 50.0000 ml olive oil; 1.0000 ml aubergine, trimmed and cut into 1cm slices; 3.0000 g salt; 1.0000 g pepper; 1.0000 g large banana shallot, finely sliced; 1.0000 g garlic clove, finely chopped; 200.0000 g tin chopped tomatoes; 40.0000 g Parmesan, finely grated; 10.0000 g fresh basil leaves, finely shredded, plus extra to garnish

Vegetarian dishes Aubergine parmigiana

1. 1. 1

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Italian

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Program steps

Preheating:
200 °C

To view the entire table, move the table to the right.

use express grill

Hot air

0 %

Termination by time

00:04 hh:mm

200 °C

100 %

place the Vision pan on a stainless steel rack

Hot air

75 %

Termination by time

00:07 hh:mm

180 °C

100 %

Ingredients - number of portions - 2

Name	Value	Unit
olive oil	50	ml
aubergine, trimmed and cut into 1cm slices	1	ml
salt	3	g
pepper	1	g
large banana shallot, finely sliced	1	g
garlic clove, finely chopped	1	g
tin chopped tomatoes	200	g
parmesan, finely grated	40	g
fresh basil leaves, finely shredded, plus extra to garnish	10	g

Directions

Preheat the oven to 200C.
Prepare the aubergine by tossing it with 2 tablespoons of oil. Dry fry the aubergine in Retigo combi oven using the express grill for 4 minutes, or until softened and lightly browned. Add a little extra oil if the aubergine looks dry.
To make the tomato sauce, heat the oil in a medium saucepan and fry the shallot and garlic over a medium heat for 3 minutes, or until softened, stirring regularly.
Add the tomatoes, half the Parmesan and the chopped basil. Bring to a simmer then cook for 4–5 minutes, stirring regularly until the sauce is thickened. Season with salt and pepper.
Layer the aubergine and tomato sauce in Vision pan sprinkle with rest of the parmesan cheese and bake on hot air 180C for 7 minutes.
Garnish with sprigs of fresh basil. Drizzle with a little olive oil to serve.

Recommended accessories

Vision Pan