制备过程
1 小时
等待时间
5 分钟
烘烤的时间:烘烤时间取决于机器
40 分钟
份
4
Tomato sauce
1 onion
2 cloves of garlic
1 chilli pepper
halved lengthways and deseeded
1 tbsp olive oil
1 tsp tomato purée
800 g skinned, chopped plum tomatoes (tinned)
1 tsp sugar
1 tsp salt
Some pepper
Layering
1 kg aubergines
Olive oil for brushing and greasing
1 tsp salt
Some pepper
300 g mozzarella
1 bunch of basil
120 g grated Parmesan
3 tbsp breadcrumbs
Tomato sauce
Finely chop the onion, garlic and chilli pepper. Sweat in olive oil in a pan over a medium heat until translucent. Add the tomato purée and sweat briefly. Add the rest of the ingredients and bring to the boil. Reduce the heat and then simmer for 45 minutes, stirring occasionally.
Layering
Cut the aubergines lengthways into 5 mm thick slices. Brush the slices of aubergine generously with olive oil. Season with salt and pepper and leave to drain briefly.
Finely slice the mozzarella. Pluck off the basil leaves.
Grease the porcelain dish with a little olive oil. Spread 1/3 of the tomato sauce in the bottom of the dish. Layer 1/3 of the aubergine, mozzarella and basil on top and sprinkle over 1/3 of the Parmesan. Repeat this step twice.
Sprinkle over the breadcrumbs.
Baking
Preheat the cooking space to 230 °C using the hot air humid mode.
Bake the Parmigiana on a wire shelf in the middle shelf position for 15 minutes.
Reduce the heat and bake the Parmigiana with hot air humid at 200 °C for a further 25 minutes.
Leave the Parmigiana to rest for 5 minutes before serving.
Cooking steps
将发酵桶预加热 湿热风 到 230°C
Preheating finished. Put the food in.
在 湿热风 期间为 230 15 分钟°C
在 湿热风 期间为 200 25 分钟°C
附加信息
食谱编号
B07
创建人
V-ZUG 瑞族
创建时间
2022/1/26