Parmigiana pie with tomato sauce

dinner · ⏱ 155 min · 4 portions · 55.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v3 · rb0e705f985 20260727Z1751 1 kg aubergine 2 tbsp milk or water 105 ml olive oil 40 g kataifi pastry 75 g pecorino romano 75 g parmesan 300 g buffalo mozzarella salt to taste black pepper to taste 2 pieces onion 30 g fresh coriander 1 piece baking parchment 🔥 preheat oven to 200°C fan line baking trays with baking parchment 🔪 slice and season the aubergine with salt and pepper 🔪 set up the flour, egg wash, and breadcrumb coating stations 🔪 coat aubergine slices in flour, egg wash, then breadcrumbs 🔥 ⏱ 15 min drizzle coated aubergine with olive oil and bake 🔥 ⏱ 15 min switch trays and bake more until golden 🔥 turn oven down to 180°C fan 🍳 ⏱ 10 min make tomato sauce by cooking onions until softened 🍳 ⏱ 1 min cook garlic and spices then add tomatoes, sugar, water, salt and pepper 🍳 ⏱ 25 min simmer tomato sauce until thickened slightly, then stir in coriander 🌀 toss kataifi with half the pecorino and 1/2 of the olive oil line a springform tin with baking parchment liner 🍽 assemble the pie with layered aubergine, sauce and cheeses 🔥 ⏱ 35 min top with kataifi mixture and bake 🔥 ⏱ 15-20 min bake more until nicely golden on top ⏱ 30 min leave the pie to set Parmigiana Pie 🎉 70 g plain flour 5 pieces egg 225 g fine dried breadcrumb 8 pieces garlic clove 2 tsp aleppo chilli 2½ tsp ground cinnamon 1½ tbsp ground cumin 2 pieces plum tomato 2 tsp caster sugar plain flour, egg, fine dried breadcrumb olive oil fresh coriander 38 g 38 g 52 ml pecorino romano buffalo mozzarella parmesan
http://flowcooking.food/en-us/recipe/249/parmigiana-pie-with-tomato-sauce/