Ingredients
Crumb topping
- 50 gram wholemeal bread
- 50 gram Parmesan cheese, Or cheddar
Eggplant
- 1 --- brown onion
- 1 --- garlic clove
- 25 g olive oil
- 800 g eggplant, Slice into 0.5cm rounds
- 800 g Crushed tomato, Tinned
- 1/2 teaspoon dried oregano
- Salt and pepper, To taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place 50g wholemeal bread in jug for 8 seconds speed 8
set aside
wash and dry bowl
Place quartered onion and garlic into jug, speed 6 for 5 seconds.
scrape down sides, add oil then cook for 3 minutes, 100 degrees speed 1
meanwhile place cut eggplant rounds into varoma, you will end to use both trays.
One onion and garlic cooked, add tomato, oregano and salt and pepper.
place varoma on top then cook for 17 minutes, varoma temp, speed 2.
once done, grease oven proof dish, add some of the tomato mixture, then enough eggplant to make first layer of dish, keep repeating with the rest of tomato then eggplant, final layer is the crumb mixture.
bake 180 for about 30 mins or until brown
Crumb topping
Eggplant
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This recipe is so delicious and even better the next day!
I have perfected this recipe to my liking 😉
I added 2 onions and 3 cloves garlic instead of 1. I used herb infused olive oil to cook.
I spread lots of lactose free grated cheese on the eggplant in two of the layers then topped with Parmesan and breadcrumbs as in recipe. Now it tastes like our local Italian restaurant!
Awsome ,with so few ingredients .I used almond meal instead of breadcrumbs for low carb diet im on and cooked in the oven a bit longer to get the top to crisp up a bit more
sooooo good. I added some zucchini too and diced both it and the eggplant and mixed through with some pasta before I baked it to make it a tasy and really substantial main or side dish. Thanks so much, easiest eggplan I have ever made.
Victor..
Omg this was so so good! I made fresh passata instead of using canned tomatos. It's really really yummy! Will be a regular for me!
This was delicious, I made a bit of extra sauce because I had extra eggplant. Added some herbs and some tasy cheese between the layers!
Glad you like it
This was so easy and delicious! Great way to use eggplant from the garden. Thanks for sharing
This was tasty and really easy. I also put in some leftover ham and put bocconccini on top. Delicious thank you.
Very nice.
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