Today I want to share with you my family’s recipe for Eggplant Parmigiana. It is a simplified and lighter version of the classic Parmigiana that has mozzarella inside and needs baking. This is a much faster recipe and I love to make it in summer, when I do not feel like turning on the oven at all. This recipe does not require precise measurements and any leftovers can be used as a sauce for pasta (I always eat them with spaghetti and they are soooo good!). Like all simple recipes, it requires good quality ingredients. Make sure to use Italian Parmigano Reggiano (or Grana Padano), fresh basil and make your own tomato sauce (I have linked my recipe below)… it will make a huge difference to the final dish! It is a fantastic side dish or appetiser. Serve it with some crusty bread to soak up all that delicious sauce! Enjoy!
- 1 or 2 eggplants, sliced
- Home-made tomato sauce (use this recipe)
- Parmigiano Reggiano, finely grated
- Basil leaves
- Vegetable oil for frying
- Prepare the tomato sauce following this recipe.
- Slice the eggplant into 1.5 cm – ½ inch thick slices and soak them in salty water for 30 minutes.
- Pat them dry and fry the eggplant slices in vegetable oil until golden.
- Put them in a colander to drain the excess oil.
- To assemble the eggplant parmigiana, put a scoop of tomato sauce at the bottom of a plate. Cover it with a layer of fried eggplant. Add another scoop of tomato sauce and spread it well. Top with finely grated Parmigiano Reggiano and basil leaves. Make another layer of eggplants and continue until you run out of eggplant slices.
- Finish with finely grated Parmigiano Reggiano and basil leaves.
- Serve cold or at room temperature.