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Ingredients
2 eggplants cut in slices
1 pack mozzarella cheese slices
Grated Parmesan cheese
Tomato sauce:
400g finely blended natural tomato sauce
40g virgin olive oil
1 leveled tsp. sugar
½
tsp. oregano
½
tsp. basil
Preparation
1.
Cut the eggplant in slices and place them in the steam tray in a vertical position to
leave for easy steaming.
2. In the bowl add all the ingredients for the sauce, select 30 minutes, temperature
120°C and speed 2.
3. After 5 minutes, put the steam tray into place on top of the bowl until the cooking is
finished.
4. Preheat the oven at 200°C and place the eggplants in a baking dish, sprinkled with
some cheese.
5. Add the mozzarella cheese on top and cover with the tomato sauce. Repeat this
process until all the eggplants are well covered with the tomato and grated cheese.
6. Leave to cook in the oven for 12 minutes and au gratin until golden brown.
Ingredients
3 cloves garlic
1 onion cut into 4 pieces
80grs. olive oil
1 tray of mushrooms cut in slices
100g white wine
Salt and pepper
Finely chopped parsley
1 tsp. Maizena (optional)
Preparation
1.
Wash the mushrooms well and leave to drain.
2. Put the garlic cloves and onion into the bowl and select 5 seconds at speed 5. Leave
for 4 seconds more at speed 5 to chop the parsley finer.
3. Add the oil and select 7 minutes, temperature 120°C and speed 1.
4. Put the mixing tool in place; add the mushrooms, white wine, salt and pepper. Select
12 minutes, temperature 100°C and speed 1.
5. For a thicker sauce, add the teaspoon of Maizena and select 1 minute, temperature
100°C and speed 1.
6. Serve in a dish and sprinkle the chopped parsley on top.
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