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.

Romano or Asiago cheese are good substitutes for fresh Parmesan cheese. Kosher salt and freshly cracked black pepper Provençal Eggplant Tomato Gratin Audrey It's eggplant season, and that means this Provencal Eggplant Gratin is on repeat in my kitchen. This typical Southern French recipe includes tender slices of eggplants baked in-between layers of tomato sauce, spiked with Herbs de Provence and loads of Parmesan cheese. 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

1. You need 2 of Japanese eggplant.
2. Prepare 200 grams of Tomato sauce.
3. You need 6 of Olives.
4. It's 2 tbsp of Olive oil.
5. Prepare 1 pinch of Garlic powder.
6. It's 1 of Parmesan cheese.
7. You need 2 of servings' worth Fresh pasta.

Salt the eggplant and zucchini and arrange in a single layer on kitchen towels. Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. I layered it this way: eggplant, parmesan, tomato, pepperjack cheese and topped with basil. Following some suggestions here I brushed the eggplant lightly with olive oil and lightly seasoned both the eggplant and the tomato with salt pepper and basil..

Eggplant and Tomato Parmigiana instructions

1. Put the olive oil into the garlic powder. Thinly slice the eggplant and stir-fry..
2. 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!!.
3. Sprinkle some cheese on top to taste. I like to have a lot of cheese on mine. Of course, this goes well with wine!!.

Sprinkle half of the basil and nutritional yeast over the eggplant slices. Place tomato slices on top and sprinkle with remaining basil and nutritional yeast. Layer with half of the shredded vegan mozzarella cheese and remaining eggplant slices. Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Toss bread crumbs and remaining butter.