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Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Cuisine: Italian
Ingredients: 100 g Parmesan; 40 g stale bread; 1 bunch basil; 250 g mozzarella; 2 eggplants; 2 tsp fine salt; 2 shallots; 1 clove garlic; 30 ml olive oil; 800 g peeled tomatoes; 1 tsp sugar; 3 pinches black pepper; 200 ml water

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 38 of 63 min for you

⁦15 min⁩Prep

⁦1h 15min⁩Cook

Per serving · estimated

649 kcal39 g Protein75 g Carbs29 g Fat

No Monsieur Cuisine? Adapt it to your machine

≈ 4 servings (estimate)

Quantities

Ingredients

Instructions

Monsieur Cuisine · 9By hand · 5

Grate the Parmesan

Place 100 g Parmesan in the mixing bowl, close the lid, and chop 10 sec / speed 10. Transfer to a container.

ChopTime00:10Speed10

Prepare the breadcrumbs

Place 40 g stale bread in the mixing bowl and chop 10 sec / speed 10 to make breadcrumbs. Transfer to a container.

ChopTime00:10Speed10

Chop the basil

Wash 1 bunch of basil, dry it and pick off the leaves. Place the leaves in the mixing bowl and chop 20 sec / speed 7. Transfer to a container.

ChopTime00:20Speed7

Chop the mozzarella

Drain 250 g mozzarella well and cut it into rough pieces. Place the pieces in the mixing bowl and chop 1 sec / Turbo. Transfer to a container.

ChopTime00:01

Clean the mixing bowl

Clean and dry the mixing bowl.

By hand

Prepare the eggplants

Trim 2 eggplants, wash them and cut into slices 1 cm thick. Arrange them in the deep steaming tray and the flat steaming tray, then sprinkle with 1 tsp fine salt.

By hand

Chop shallots and garlic

Peel 2 shallots and cut them in half, peel 1 clove garlic. Place everything in the mixing bowl and chop 10 sec / speed 5. Scrape the chopped mixture down to the bottom of the mixing bowl with the spatula.

ChopTime00:10Speed5

Sauté

Add 30 ml olive oil and sauté 2 min / 120°C / speed 1, with the lid opening open.

SautéTime02:00Temp.120°Speed1

Add the sauce

Add 800 g peeled tomatoes, 200 ml water, 1 tsp fine salt, 1 tsp sugar and 3 pinches black pepper, then mix 10 sec / speed 3.

MixTime00:10Speed3

Steam

Place the steaming trays with the 2 salted eggplants (1 tsp fine salt) on the mixing bowl and cook 20 min / 120°C / speed 1. The steam takes about 10 min to form.

SteamTime20:00Temp.120°Speed1Steamer basket

Drain the eggplants

Remove the steaming trays, place the eggplants on paper towels, cover them with another layer of paper towels and place a weight on top to drain them well.

By hand

Reduce the sauce

Add the chopped basil (1 bunch) to the sauce and cook 15 min / 100°C / speed 1 / reverse, with the lid opening open, covering it with a mesh cover to prevent splashes.

CookTime15:00Temp.100°Speed1Reverse

Assemble and gratinate

Preheat the oven to 200°C. Grease a 24 x 20 cm baking dish. Sprinkle with 1/3 of the breadcrumbs, then layer: 1/3 of the eggplants, 1/3 of the Parmesan, half of the mozzarella, 1/3 of the breadcrumbs and 1/3 of the tomato sauce. Repeat once, finish with the remaining eggplants and the rest of the sauce, sprinkle with the remaining Parmesan and bake 25 min at 200°C on the middle rack of the oven.

Stove or oven

200°C · 25 min

Serve

Let the dish cool slightly and serve.

By hand

Step 1, as written for the Monsieur Cuisine

ChopTime00:10Speed10

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