Vegetable Parmesan

Ingredients for 4 people:

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

Preparation:

1. Place the tomatoes in the jar cut in half. Add 5 basil leaves.
2. Blend on speed 4, 20 seconds.
3. Select “sauce”, speed 1, 100 degrees, 7 minutes.
4. Set aside 1/3 and leave the rest of the sauce to cool in the jar.
5. When cool, add the egg and salt. Blend, speed 1, 30 seconds.
6. Cut the aubergines into thin slices and fry them in the olive oil. Season with salt and pepper. Drain on absorbent paper.
7. Blend the peeled and quartered onion on speed 6, 7 seconds.
8. Cook with a drizzle of olive oil on speed 1, 120 degrees, 4 minutes.
9. Place 1/3 of the tomato sauce in the base of an ovenproof casserole dish.
10. Cover with a layer of aubergines.
11. Sprinkle with a little grated Parmesan, a few torn basil leaves, some of the tomato sauce with egg and some fried onion.
12. Place another layer of aubergines.
13. Top with more egg tomato sauce and fried onion. Season with some chopped basil leaves and cover with a layer of sliced mozzarella.
14. Make a third layer of aubergines with tomato and egg. Top with the sliced hard-boiled egg and cover with the grated Parmesan.
15. Bake in the oven at 160oC. 40 minutes. Finish at 220oC. 10 minutes.
16. Let cool completely before serving.