Eggplant Parmigiana

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Ingredients for 10 portions
  • 750 g QimiQ Cream Base
  • 2000 g Eggplant
  • 100 g Flour
  • 150 g Olive oil
  • 250 g Onion(s), julienne
  • 50 g Garlic, finely sliced
  • 1000 g Tomatoes, puréed
  • 15 g Salt
  • 5 g Pepper
  • 20 g Sugar
  • 350 g Cream cheese
  • 150 g Parmesan
  • 80 g Fresh basil
Method
1.

Cut the eggplant into slices and pat with the flour. Fry on both sides in 100g of the olive oil.

2.

Fry the onions and garlic in the olive oil and deglaze with the puréed tomatoes. Add the salt and pepper and season with sugar.

3.

Mix the QimiQ Cream Base with the cream cheese and parmesan until smooth.

4.

Layer the eggplant, tomato ragout, gratin and basil leaves in a greased baking dish, finishing with the gratin. Place in the preheated oven at 180 °C for approx. 20 minutes to bake.