Creamy eggplant and tomatoes is so simple to make. The cream sauce is made with heavy cream and Parmesan cheese, mixed into the skillet with the vegetables. Serve over pasta (our fav!), rice or as a side dish next to baked chicken.
Creamy Eggplant and Tomatoes
You are going to love this easy eggplant and tomatoes recipe! Eggplant and onions are browned together then cooked in a cheesy cream sauce with juicy tomatoes – yum yum yum!!
We love this simple dish over spaghetti or rice for a quick weeknight meal during the Summer garden season. It’s also delicious as a side dish served next to baked chicken or salmon too! However you serve it, I just hope you try it soon!
Want more fresh eggplant recipes? Also check out my Cheesy Eggplant Casserole, Eggplant Nuggets and Roasted Eggplant Soup.
Ingredients
- Eggplant, peel it and slice it, garden fresh and farmers market is always best!
- Yellow onions, chopped up.
- Beefsteak Tomatoes, they’re juicy and perfect for this recipe. You could also use roma or heirloom if that’s what you have.
- Cream sauce is made with heavy cream and Parmesan cheese.
- Other: salt, olive oil and cornstarch.
How to Make Eggplant and Tomatoes
Important step, don’t skip it! This is going to prevent the eggplant from getting mushy. Sprinkle a little bit of salt on the eggplant and allow to sit in a strainer over the sink for 30 minutes. During this time the salt is going to pull the moisture out from the eggplant. You will see the eggplant start to release water.
Saute eggplant and onion in a large skillet until browned on both sides. Remove eggplant and onions from skillet, patting any extra oil off them with a paper towel.
Add tomatoes into the skillet and cook for 5 minutes, allowing them to release their juices, mixing occasionally. This is like we’re making a chunky tomato sauce.
In a small bowl mix heavy cream and cornstarch together and then pour this into the skillet. Add parmesan cheese into the skillet, stirring until a cheese sauce forms.
Add eggplant and onions back into the skillet, covering with the creamy cheese sauce. Heat until all warmed up and serve.
Serve as Eggplant Pasta
We love this served over spaghetti as a eggplant pasta meal!
You can also serve over rice, or next to baked chicken, steak or salmon to complete a meal.
Storing Leftovers
Store leftovers in the refrigerator, good for 2 days. Reheat in the microwave until fully warmed up.
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Creamy Parmesan Eggplant & Tomato Skillet
PrintIngredients
- 1 pound eggplant peeled and sliced
- salt
- 1 small yellow onion chopped
- 1/4 cup olive oil
- 3 large beefsteak tomatoes chopped (equals about 2 cups)
- 3/4 cup heavy cream
- 1 tablespoon cornstarch
- 1 cup grated Parmesan cheese
Instructions
- Peel and slice the eggplant, sprinkle it with salt, mix and allow to sit in a strainer over the sink for 30 minutes. During this time, the salt will pull out the extra moisture in the eggplant.
- In a large skillet, add olive oil and heat over medium heat. Add eggplant slices and onions and sauté until browned on both sides, stirring often. Remove eggplant and onions from skillet and place on paper towel, patting any extra oil off them. Set aside for a couple minutes.
- Drain any oil left in the skillet, leaving 1 tablespoon.
- Add tomatoes into the pan, and cook over medium heat for 5 minutes. During this time they will release juices.
- In a small bowl mix together heavy cream and cornstarch, and pour into the skillet with the tomatoes. Add in Parmesan cheese, and stir until a creamy sauce forms.
- Add eggplant and onions back in, stirring to fully cover in the cream sauce. Heat until fully warmed and serve. We love this served over rice or pasta, or next to baked chicken.
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