Recipe detail

Vegetarian dishes Aubergine parmigiana

25.3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Italian

Program steps

  • Preheating:
  • 200 °C

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

use express grill

1
Hot air
0 %
time icon Termination by time
time icon 00:04 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

place the Vision pan on a stainless steel rack

2
Hot air
75 %
time icon Termination by time
time icon 00:07 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 2

Name Value Unit
olive oil 50 ml
aubergine, trimmed and cut into 1cm slices 1 ml
salt 3 g
pepper 1 g
large banana shallot, finely sliced 1 g
garlic clove, finely chopped 1 g
tin chopped tomatoes 200 g
Parmesan, finely grated 40 g
fresh basil leaves, finely shredded, plus extra to garnish 10 g

Directions

Preheat the oven to 200C. Prepare the aubergine by tossing it with 2 tablespoons of oil. Dry fry the aubergine in Retigo combi oven using the express grill for 4 minutes, or until softened and lightly browned. Add a little extra oil if the aubergine looks dry. To make the tomato sauce, heat the oil in a medium saucepan and fry the shallot and garlic over a medium heat for 3 minutes, or until softened, stirring regularly. Add the tomatoes, half the Parmesan and the chopped basil. Bring to a simmer then cook for 4–5 minutes, stirring regularly until the sauce is thickened. Season with salt and pepper. Layer the aubergine and tomato sauce in Vision pan sprinkle with rest of the parmesan cheese and bake on hot air 180C for 7 minutes. Garnish with sprigs of fresh basil. Drizzle with a little olive oil to serve.

Recommended accessories

Vision Pan