Eggplant Parmesan Recipe with Tomatoes

You can whip up this dish in less than 30 minutes, making it a quick and easy meal option.

Total Time: 30 minutes

Yield: 4-6 servings

Let's get started!

The combination of sauteed eggplants and tomatoes results in a scrumptious sauce, made with just a few fresh ingredients!



olive oil



parmesan cheese




canned tomatoes

Cut the eggplants into ½-inch cubes and sauté the eggplant in a large skillet with heated olive oil. Season with salt.

Step 1

Cook and stir the eggplant often until it is tender and golden brown. Stir in the garlic and tomatoes.

Step 2

Turn the heat down and cook for 20 minutes. Then, add and stir the fresh basil and pepper until combined.

Step 3

Sprinkle the Parmigiano cheese over the hot eggplant and tomato mixture. Serve and garnish with fresh basil.

Step 4

Eggplant and Tomato Recipe Tips:

Do not overcrowd the pan.

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Add enough oil to the pan.

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Serve hot, warm, or cold

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