Vegetable Parmesan

Ingredients for 4 people:

• 500 g of ripe tomatoes
• ½ m. basil
• 1 egg
• 6 aubergines (eggplant)
• Extra virgin olive oil
• Black pepper
• 1 small onion
• 80 g grated Parmesan
• 1 buffalo mozzarella ball
• 1 boiled egg

Preparation:

1. Place the tomatoes in the mixing jug, cut in half. Incorporate 5 basil leaves.
2. Crush at speed 4, 20 seconds.
3. Cook speed 1, 100 degrees, 7 minutes.
4. Separate 1/3 and let the rest of the sauce cool in the mixing jug.
5. When it is cold, introduce the egg and add salt it. Crush, speed 1, 30 seconds.
6. Cut the eggplants into thin slices and fry them in the olive oil. Season them. Drain them on absorbent paper.
7. Crush the peeled and cut onion into quarters at a speed of 6, 7 seconds.
8. Cook with a drizzle of olive oil on speed 1, 120 degrees, 4 minutes.
9. Place the 1/3 of tomato sauce in the base of a casserole pot that can go in the oven.
10. Cover it with a layer of eggplants.
11. Sprinkle with a little grated Parmesan, a few broken basil leaves, a little bit of the tomato sauce with egg and a little bit of fried onion.
12. Add another layer of eggplants.
13. Top with more tomato sauce with egg and stir-fried onion. Season with some cut basil leaves and cover with a layer of sliced ​​mozzarella.
14. Make a third layer of eggplant with tomato and egg. Place the sliced ​​hard-boiled egg on top and cover with the grated Parmesan.
15. Cook in the oven at 160oC. 40 minutes. Finish at 220 degrees 10 minutes.
16. Let cool completely before serving.