Tomato and Eggplant (Aubergine) Parm

Total Time
1hr
Prep 20 mins
Cook 40 mins

This recipe is a twist on an italian favorite. The tomato adds a flavorful kick to the eggplant.

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.

Reviews

(1)
Most Helpful

Anastasia, this recipe is AWESOME!!! I used Italian seasoned bread crumbs, but other than that I followed the recipe exactly. I wasn't very sure of this recipe at first, as I have never really cared for green tomatoes, but I was delightfully surprised by this dish. Crusty garlic bread, and a green salad....this was a meal made in Heaven!! I like the fact that it does not contain meat, but yet it is so satisfying. Please do share some more of your recipes with us:) ~Manda

Manda September 09, 2002

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