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easy &quick

Eggplant Parmigiana

QimiQ Benefits

  • Can easily be pre-prepared

  • Quick and easy preparation

  • Smooth and creamy consistency in seconds

  • Reduces drying out on regeneration

Eggplant Parmigiana
Eggplant Parmigiana

Ingredients

For 10 portions

  • 750g

    QimiQ Cream Base

  • 2000g

    Eggplant

  • 100g

    Flour

  • 150g

    Olive oil

  • 250g

    Onion(s), julienne

  • 50g

    Garlic, finely sliced

  • 1000g

    Tomatoes, puréed

  • 15g

    Salt

  • 5g

    Pepper

  • 20g

    Sugar

  • 350g

    Cream cheese

  • 150g

    Parmesan

  • 80g

    Fresh basil

Preparation

  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.

Some doughy looking food

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