Easiest Way to Cook Yummy Eggplant and tomatoes

Easiest Way to Cook Yummy Eggplant and tomatoes Delicious, fresh and tasty.

Eggplant and tomatoes. Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.

There are a million variations and additions that you can make to this recipe!

This is a delicious, easy-to-make, vegetarian casserole!

Eggplant, tomato and onion are layered and seasoned with a splash of.

You can cook Eggplant and tomatoes using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Eggplant and tomatoes

1. It’s 1 small of eggplant, aubergine.

2. It’s 14 1/2 oz of diced tomatoes.

3. Prepare 1/2 large of onion, chopped.

4. It’s 1/4 tsp of salt.

5. It’s 1/4 tsp of ground black pepper.

6. You need 1/4 tsp of granulated garlic powder.

7. It’s 2 small of red bell pepper, chopped.

8. Prepare 2 tbsp of ghee.

Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce.

Uncover and sprinkle the wheat germ or breadcrumbs over the top of the casserole, followed by the Parmesan cheese.

Place eggplant slices in a colander over a plate; sprinkle with salt and toss.

Toss bread crumbs and remaining butter.

Eggplant and tomatoes instructions

1. Heat the ghee add onions and peppers.

2. Peel and dice the eggplant.

3. When the onions and peppers are soft add the eggplant. Cover , and simmer 7 minutes..

4. Add tomatoes, pepper, garlic and salt.

5. Simmer 10 minutes covered your done. Serve, hope you enjoy!.

Line a rimmed baking sheet with foil.

Use a fork to prick eggplants all over; prick tomatoes in a few places.

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.