Thermomix Aubergine Parmigiana (Parmigiana di Melanzane)

A classic Italian baked dish with layers of fried aubergine, tomato sauce, mozzarella, and Parmesan cheese. This recipe is adapted for Thermomix for easy sauce preparation.

Prep Time

30 minutes

Total Time

90 minutes

Calories

296 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.74/serving

Meal Type:

Lunch•Dinner

Cuisine:

Italian

Main Ingredient:

Vegetarian

Cooking Style:

Quick & Easy•Baking•No-Cook

Occasion:

Weekend Cooking

Dietary:

Gluten-Free•Nut-Free

Mood:

Light & Fresh

Ingredients

Servings

2largeaubergines , sliced into 5mm thick rounds(approx. 1kg)

£2.00

Salt, for drawing out moisture

£0.10

Vegetable oil, for frying

£0.50

1onion, halved

£0.30

2cloves garlic

£0.15

800gcanned crushed tomatoes

£1.20

1tspdried oregano

£0.10

0.5tspsugar

£0.05

Salt and pepper to taste

£0.05

250gfresh mozzarella, sliced

£2.50

100ggrated Parmesan cheese

£2.00

Fresh basil leaves, for garnish(optional)

£1.50

Total Cost

£10.45

£1.74 per serving

Instructions

1.
Place aubergine slices in a colander, sprinkling each layer with salt. Let sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
2.
In a large frying pan, heat vegetable oil over medium-high heat. Fry aubergine slices in batches until golden brown on both sides. Drain on paper towels.
3.
Place onion and garlic into the Thermomix bowl. Chop for 5 seconds/Speed 5.
4.
Scrape down the sides of the bowl. Add a drizzle of olive oil. Sauté for 3 minutes/120°C/Speed 1.
5.
Add crushed tomatoes, oregano, sugar, salt, and pepper to the Thermomix bowl. Cook for 20 minutes/100°C/Speed 2.
6.
Preheat oven to 180°C (160°C fan/Gas Mark 4).
7.
Spread a thin layer of tomato sauce in the bottom of the baking dish.
8.
Arrange a layer of fried aubergine slices over the sauce, slightly overlapping.
9.
Top with mozzarella slices and sprinkle with Parmesan cheese.
10.
Repeat layers of sauce, aubergine, mozzarella, and Parmesan until all ingredients are used, finishing with a layer of sauce and Parmesan cheese.
11.
Bake in the preheated oven for 30 minutes, or until golden brown and bubbly.
12.
Let cool slightly before serving. Garnish with fresh basil leaves, if desired.

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My Notes

Nutrition Information

Nutrition per serving (367g)

296 kcal / 1238 kJ

Carbs

16g

6% of RDA

Fat

19g

27% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

474 mg

21% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Salting the aubergines helps to remove bitterness and excess moisture, resulting in a better texture after frying.

Don't overcrowd the frying pan when frying the aubergine; fry in batches to ensure even cooking.

You can use pre-made tomato sauce to save time, but homemade sauce will always taste better.

For a richer flavor, add a layer of ricotta cheese between the aubergine and mozzarella.

The Parmigiana can be made ahead of time and reheated before serving.

Cooking Equipment

Thermomix

Large Frying Pan

Baking Dish (approx. 20x30cm)

Paper Towels

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Heirloom Tomato and Burrata Salad with Basil Vinaigrette

A light and refreshing salad featuring colorful heirloom tomatoes, creamy burrata, and a vibrant basil vinaigrette.

15 minutes

4 servings

Easy

"This starter provides a light and refreshing counterpoint to the richness of the Parmigiana. The juicy tomatoes and creamy burrata offer a burst of freshness, while the basil vinaigrette echoes the basil in the main course, creating a harmonious flavor bridge."

Dessert

Lemon and Ricotta Semifreddo with Pistachio Crumble

A light and refreshing Italian dessert featuring creamy lemon and ricotta semifreddo topped with a crunchy pistachio crumble. Perfectly paired with a rich and savory dish like Parmigiana.

35 minutes (plus freezing time - minimum 4 hours)

4 servings

Easy

"The lemon and ricotta semifreddo offers a light, tangy, and creamy finish that cleanses the palate after the savory Parmigiana. The pistachios add a textural contrast and a subtle nutty flavor that complements the overall Italian theme without being overly heavy."