Recipe of Ultimate Eggplant and Tomato Parmigiana

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, eggplant and tomato parmigiana. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

The Roasted Eggplant Parmigiana is a delicious baked dish made from grilled eggplants (aubergine, brinjal) and baked along with mozzarella and parmigiana. Buy us a cup of coffee. Thank you all so much for watching our recipe videos and supporting our channel. If you would to further support and help us.

Eggplant and Tomato Parmigiana is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Eggplant and Tomato Parmigiana is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook 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:

1. Get 2 Japanese eggplant
2. Make ready 200 grams Tomato sauce
3. Get 6 Olives
4. Take 2 tbsp Olive oil
5. Prepare 1 pinch Garlic powder
6. Take 1 Parmesan cheese
7. Take 2 servings' worth Fresh pasta

Parmigiana di Melanzane is the perfect low carb But where traditional eggplant parm is breaded and fried before being layered with tomato sauce, this version is a low carb, gluten free version. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly. Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana, is an Italian dish made with a shallow- or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked.

Instructions to make Eggplant and Tomato Parmigiana:

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!!

Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana, is an Italian dish made with a shallow- or deep-fried sliced eggplant filling, layered with cheese and tomato sauce, then baked. Vegan eggplant parmigiana is a plant-based take on this Italian classic that screams summer. This beautiful dish of layers of meaty aubergines baked in a sweet and herby tomato sauce and topped with cheese is an Italian classic and it's poetically known as 'parmigiana di melanzane'. To assemble the eggplant parmigiana, use a large rectangular baking dish.

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