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You are here: Home / Recipes / Appetisers / EASY EGGPLANT PARMIGIANA

EASY EGGPLANT PARMIGIANA

May 2, 2013 By Manu 4 Comments

Easy Eggplant Parmigiana

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!

Easy Eggplant Parmigiana

Easy Eggplant Parmigiana
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Easy Eggplant Parmigiana

A lighter version of an Italian classic: easy Eggplant Parmigiana.

Course Side Dish
Cuisine Italian
Prep Time 30 minutes
Total Time 30 minutes
Author Manuela Zangara

Ingredients

  • 1 or 2 eggplants sliced
  • Home-made tomato sauce
  • Parmigiano Reggiano finely grated
  • Basil leaves
  • Vegetable oil for frying

Instructions

  1. Prepare the tomato sauce following this recipe.
  2. Slice the eggplant into 1.5 cm – ½ inch thick slices and soak them in salty water for 30 minutes.
  3. Pat them dry and fry the eggplant slices in vegetable oil until golden.
  4. Put them in a colander to drain the excess oil.
  5. 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.
  6. Finish with finely grated Parmigiano Reggiano and basil leaves.
  7. Serve cold or at room temperature.

Easy Eggplant Parmigiana

Easy Eggplant Parmigiana

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Related Posts:

  • Italian Grilled Vegetables
  • PUMPKIN AND FONTINA CROQUETTES
  • Fried Bell Peppers and Potatoes
  • Eggplant Caviar
  • Eggplant and Smoked Scamorza Risotto

Filed Under: Appetisers, Italian, Side dishes, Vegetables, Vegetarian Tagged With: cheese, easy, eggplant, Grana Padano, Italian, Italy, parmigiana, Parmigiano Reggiano, side dish, vegetables, vegetarian

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Comments

  1. Vicki Bensinger says

    May 3, 2013 at 11:52 am

    Eggplant Parmesan is one of my all time favorite Italian dishes. In fact when we go out for Italian that’s the only thing I order – I love it!!

    Your dish looks great, with plenty of eggplant, tomato sauce and parmesan. This would definitely make me happy!

    Reply
  2. Frank @Memorie di Angelina says

    May 4, 2013 at 7:59 am

    What a lovely alternative to the traditional recipe! I need to try this soon…

    Reply

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  1. 30 Mother’s Day Recipes From Our Sponsors and Me | Spicie Foodie Healthy Mother’s Day Recipes says:
    May 7, 2013 at 2:01 am

    […] Easy Eggplant Parmigiana […]

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  2. 100 Incredible Summer Recipes with Seasonal Vegetables | Sensual AppealSensual Appeal says:
    June 18, 2013 at 10:38 pm

    […] Easy Eggplant Parmigiana by Manus Menu […]

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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