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
A lighter version of an Italian classic: easy Eggplant Parmigiana.
- 1 or 2 eggplants sliced
- Home-made tomato sauce
- Parmigiano Reggiano finely grated
- Basil leaves
- Vegetable oil for frying
Prepare the tomato sauce following this recipe.
Pat them dry and fry the eggplant slices in vegetable oil until golden.
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.
Vicki Bensinger says
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!
Frank @Memorie di Angelina says
What a lovely alternative to the traditional recipe! I need to try this soon…