Creamy Parmesan Eggplant & Tomato Skillet
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.
Servings 7
Ingredients
- 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.
