Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, eggplant and tomato parmigiana. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Buy now from our gourmet selection the best Parmigiano Reggiano PDO directly from Italy. Choose the quality, Italy has never been so close. 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.
Eggplant and Tomato Parmigiana is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Eggplant and Tomato Parmigiana is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have eggplant and tomato parmigiana using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant and Tomato Parmigiana:
- Make ready 2 Japanese eggplant
- Take 200 grams Tomato sauce
- Get 6 Olives
- Take 2 tbsp Olive oil
- Make ready 1 pinch Garlic powder
- Make ready 1 Parmesan cheese
- Prepare 2 servings' worth Fresh pasta
Toss the eggplants and tomatoes with one teaspoon of garlic powder instead of fresh minced garlic. Substitute Romano or Asiago cheese for the Parmesan. Asiago is slightly sweeter and Romano has saltier and sharper flavor. Add a small sliced onion to the eggplant and tomato mixture.
Instructions to make Eggplant and Tomato Parmigiana:
- 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!!
Asiago is slightly sweeter and Romano has saltier and sharper flavor. Add a small sliced onion to the eggplant and tomato mixture. Drizzle or brush eggplant slices with olive oil and season with salt and pepper. Flip the slices and repeat on the other side. Layer the cooked eggplant with the sauce, mozzarella cheese and Parmesan cheese.
So that’s going to wrap it up with this exceptional food eggplant and tomato parmigiana recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
