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

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