Ingredients
Preparation method
Place the eggplant slices on a cutting board lined with a few paper towels and sprinkle with salt. Set aside for 1 hour to draw out the bitter juices. Pat dry on both sides with paper towels and set aside.
Preheat the oven to 180°C. Lightly grease a baking dish with oil.
Place the Parmesan and bread in the mixing bowl and pulse 5 sec./speed 8. Transfer to a bowl and set aside.
Place the oil, garlic, and thyme in the mixing bowl and chop 3 sec./speed 7. Scrape down the sides of the mixing bowl with a spatula and cook 3 min./120°C/speed 1.
Add the tomato sauce and cook 20 min./100°C/speed 2.
Add 15 basil leaves, 40 g of the breadcrumb mixture, salt to taste, and mix 5 sec./speed 5.
Spread a thin layer of sauce (approx. 5–6 tablespoons) over the prepared baking dish. Arrange one-third of the eggplant slices, slightly overlapping. Spoon 4–5 tablespoons of tomato sauce over the eggplant and top with half of the mozzarella. Layer another one-third of the eggplant over the mozzarella, slightly overlapping. Spoon 4–5 tablespoons of tomato sauce and sprinkle half of the breadcrumb mixture. Top with the remaining eggplant, pour over the remaining tomato sauce, and scatter the remaining mozzarella and breadcrumb mixture. Bake for 45–55 minutes (180°C) or until the eggplant is cooked and the top is golden. Let cool for 10 minutes, then garnish with fresh basil leaves.
