Step-by-Step Guide to Make Gordon Ramsay Eggplant and Tomato Parmigiana

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, eggplant and tomato parmigiana. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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. The Roasted Eggplant Parmigiana is a delicious baked dish made from grilled eggplants (aubergine, brinjal) and baked along with mozzarella and parmigiana.

Eggplant and Tomato Parmigiana is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Eggplant and Tomato Parmigiana is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook eggplant and tomato parmigiana using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Eggplant and Tomato Parmigiana:

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

Yes this is also known as eggplant parmigiana or eggplant parmesan, and you would think it is made with parmesan cheese. Although there are many variations, the basic form consists of eggplant, tomato sauce, olive oil, cheese and basil and that is what I have used as well. This authentic eggplant parmigiana comes straight from Italy, where the eggplant doesn't get breaded before assembling the layers. It also calls for Buffalo mozzarella, which will give the dish a soft, velvety texture.

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!!

This authentic eggplant parmigiana comes straight from Italy, where the eggplant doesn't get breaded before assembling the layers. It also calls for Buffalo mozzarella, which will give the dish a soft, velvety texture. And because it uses less cheese than some, you will really taste the eggplant. Meanwhile, in a pot, soften the onion and garlic in the oil. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly.

So that’s going to wrap it up with this exceptional food eggplant and tomato parmigiana recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!