Tomato and Eggplant (Aubergine) Parm

“This recipe is a twist on an italian favorite. The tomato adds a flavorful kick to the eggplant.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large skillet on med-high heat.
  2. Preheat oven at 350°F.
  3. Peel eggplant and cut in 1/2 inch slices, lay flat and salt the eggplant, set aside.
  4. Cut tomato into 1/2 inch slices.
  5. Beat eggs in large shallow bowl; set aside.
  6. Combine breadcrumbs with salt, pepper, basil, oregano, parsley and garlic powder, set in large shallow bowl.
  7. When the eggplant starts to sweat, blot up liquid with paper towel, this takes the bitterness out of the eggplant.
  8. Dip eggplant into egg, then into breadcrumbs.
  9. Pan fry the eggplant until golden brown.
  10. Repeat same process with tomato slices.
  11. *NOTE* Breadcrumbs tend to soak up the oil when cooking, so you may need more to finish frying sliced tomatoes/veggies.
  12. When all slices are fried.
  13. Take large baking dish and cover bottom of pan with gravy.
  14. Place a layer of breaded eggplant on the gravy, followed by a thin layer of mozzarella cheese.
  15. Then place a layer of tomato slices on top the cheese.
  16. Next place a thin layer of gravy over the tomato followed by another layer of cheese.
  17. Repeat until casserole dish is full.
  18. The last layers should be gravy and cheese.
  19. Place full casserole into preheated oven.
  20. Bake for 25-30 minutes.
  21. Enjoy.

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