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1
Start by slicing your tomatoes in half and placing them on a foil-lined baking sheet.
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Preheat your oven to 400 F. Drizzle olive oil over each tomato, then top with salt, pepper and Italian seasonings.
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3
Dont be afraid to really douse them in herbs.
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Place your pan in the oven and cook for 35 minutes.
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5
While theyre cooking, grab your eggplant.
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6
Put your flour, eggs, and breadcrumbs into three separate dishes.
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7
Slice your eggplant into medallions, then dip each one into the flour, egg and breadcrumbs to create a thin breading.
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8
Heat oil in a large pan over medium heat.
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9
Once hot, add your eggplant medallions.
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Cook 3-5 minutes on each side until golden brown.
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Then, bring the heat down to medium low and cover the pan, allowing the eggplant to cook until insides are tender, about 10 minutes.
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Ill also point out that I only made half of the eggplant, because I was much too hungry to go through two batches of browning and simmering.
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13
But, if you have more will power than me (or are serving a large group), be sure to transfer your cooked eggplant to a warming dish when you prepare the second half.
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14
When eggplant and tomatoes are done, transfer your eggplant into a large bowl.
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15
Add your tomatoes on top of the eggplant, and break some of the tomatoes apart so you get some of the tomato juices flowing over the eggplant.
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This shouldnt be too hard, because I found that most of the tomatoes broke when I tried to scoop them off of the foiled tray anyway!
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Finally, top the whole bowl with your Parmesan cheese.
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18
Enjoy!
