Recipe detail

Vegetarian dishes Aubergine, tomato & Parmesan bake

18. 1. 2024

Author: Phil Smith

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Italian

Program steps

  • Preheating:
  • 250 °C

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

Hot air
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probe icon 240 °C
ventilator icon 100 %
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Hot air
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time icon 00:15 hh:mm
probe icon 180 °C
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Ingredients - number of portions - 8

Name Value Unit
aubergine 4 pcs
cloves garlic, finely chopped 2 pcs
olive oil 10 ml
Cans of chopped tomato 2 pcs
tomato puree 150 g
parmesan cheese 85 g
Fresh basil leaves 10 pcs
Beaten egg 1 pcs

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 62.7 kJ
Carbohydrate 4.8 g
Fat 2.9 g
Protein 4.1 g
Water 0 g


Make a tomato sauce with the garlic, chopped tomatoes and tomato puree.
Set the Retigo for the first stage listed above and place the Vision Express Grill tray in the oven.
Slice the aubergine length ways and brush with olive oil and season, when ready, place these in the Retigo oven.
Place a layer of the grilled aubergines in a large Vision pan, then cover with some tomato sauce and some basil leaves and some grated Parmesan cheese.
Then repeat this process and finish by pouring over a beaten egg and finally sprinkle over Parmesan cheese.
Then manually select the 2nd program above and place the Vision pan into the Retigo oven.

Recommended accessories

Vision Pan

Vision Pan

Vision Express Grill

Vision Express Grill