Eggplant and Tomato Parmigiana. Baked Eggplant Parmigiana is an Italian dish made with a shallow or deep-fried sliced aubergine that is layered with cheese and tomato sauce, then baked. This is surely not an authentic melanzane alla parmigiana, but tastes absolutely delicious. The flavors of roasted eggplant, along with a garlic tomato basil sauce is brilliant and a must try.
Asiago is slightly sweeter and Romano has saltier and sharper flavor. Add a small sliced onion to the eggplant and tomato mixture. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. You can cook Eggplant and Tomato Parmigiana using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Eggplant and Tomato Parmigiana
- Prepare 2 of Japanese eggplant.
- You need 200 grams of Tomato sauce.
- It's 6 of Olives.
- It's 2 tbsp of Olive oil.
- You need 1 pinch of Garlic powder.
- It's 1 of Parmesan cheese.
- You need 2 of servings' worth Fresh pasta.
Eggplant parmesan (or parmigiana di malanzane) is an Italian casserole dish made with fried eggplant slices, tomato sauce, and cheese. This vegetarian dish is easy to make. The kids are sure to love this baked cheesy goodness. Place eggplant slices into prepared baking dish, overlapping the slices.
Eggplant and Tomato Parmigiana instructions
- Put the olive oil into the garlic powder. Thinly slice the eggplant and stir-fry..
- Once the eggplants have softened, add the olives (check the saltiness and slice them into rings) and tomato sauce. Add the boiled pasta and toss to coat. Enjoy!!.
- Sprinkle some cheese on top to taste. I like to have a lot of cheese on mine. Of course, this goes well with wine!!.
Eggplant slices — Instead of salting, breading and frying, we roast thick slices of eggplant in a hot oven until golden brown and perfectly cooked in the middle. Tomato sauce — You can use store-bought tomato sauce, a homemade marinara sauce or try our tomato and pepper sauce shown in the video and the recipe below. Add a layer of fried eggplant (it's okay if they overlap a little), a handful of Grana (or Parmigiano) cheese, a pinch of salt, slices of mozzarella, and chopped basil leaves. Butter a baking dish and cover the bottom with a layer of eggplant slices. Top with slices of mozzarella, a few flecks of butter and a generous amount of grated parmesan.