A really lovely side dish for a cold winters night.
Eggplant Parmigiana Recipe
Persons
6
Ingredients
- 200g mozzarella cheese, cubed
- 3 eggplants (small to medium)
- salt
- 600g half batch ThermoFun Passata
Instructions
- Preheat oven to 180°C.
- Place cheese into TM bowl and grate 10 sec / speed 9. Set aside.
- Slice eggplants into ½ cm wide slices.
- Sprinkle each side lightly with salt, let stand for 30 mins.
- Prepare and cook ThermoFun Passata.
- Rinse eggplant and pat dry on a paper towel.
- In a greased casserole dish, spoon a small amount of Passata on the bottom of dish.
- Place a layer of eggplant over the top, then layer of Passata, cheese, eggplant and continue until all ingredients are used.
- Top with a layer of grated cheese.
- Bake in oven for 30 mins.
Notes
For other recipes using my ThermoFun Passata Click Here
Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
I LOVED this recipe along with your Passata recipe Leonie! It was not only really tasty….I used a combination of Monterey Jack cheese, finely grated Grana Padano and grated Mozzarella….YUM! A keeper recipe this was and made it in my Air Fryer also saving time and money! It was great to make an eggplant recipe that required no breading, but was indeed very yummy! I can’t stop eating it! Thank you!
Pleased you enjoyed it Joanne. 🙂
Loved this.
It snuck in some extra veggies to go with roast lamb, then I blitzed up the left overs to serve as a pasta sauce on another night.
I did steam the eggplant in the varoma first to make it super soft.