Recipe detail

Vegetables Eggplant parmesan

12.4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: Italian

Program steps

  • Preheating:
  • 245 °C

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

Golden touch
probe icon 230 °C
ventilator icon 100 %

take out the eggplants and place the GN container with the meal in

Hot air
100 %
time icon Termination by time
time icon 00:25 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
eggplant 1.5 kg
1/2 onion, chopped 1 pcs
basil leaves, chopped 5 pcs
parmigiano-reggiano 150 g
evoo 20 ml
coarse salt 100 g
salt 1 g
fresh caciocavallo cheese, sliced thinly 500 g
garlic cloves 2 pcs
concentrated tomato paste 50 g
tomato purée 1.5 l


1. In a pan, soften the onion over medium heat. Add the garlic and soften for a further 30 seconds 2. Add the tomato purée, season and simmer on very low heat for 20 minutes 3. Add the basil and set aside to rest 4. Use a mandolin to cut the eggplant lengthwise into slices of about 1cm thickness 5. In a large sieve, layer the eggplant slices sprinkling coarse salt over every layer and set aside for an hour, rinse well and pat the vegetable dry 6. Set the oven on dry heat at 220°C using Golden Touch function and brown the eggplant slices on either side using your Retigo non-slip grilling tray 7. Smear the inside of a ½ GN container with evoo and layer its base with some tomato sauce 8. Layer some of the grilled eggplant slices over the sauce and cover again with more sauce, parmesan and caciocavallo slices. Repeat the process until you have finished your ingredients – ending with a layer of sauce and parmesan over the eggplant 9. Set the oven on dry heat at 180°C and bake for 25 minutes using Golden Touch function 10. Allow to rest for 10 minutes before serving

Recommended accessories

Vision Express Grill

Enameled GN container