Eggplant Parmigiana Quick and easy recipe

Eggplant parmigiana , there are some more or less light variations, this, in my opinion, is the procedure that is good in the periods in which the aubergines are better. There are those who fry the aubergines after having floured them and passed them in the egg, it is very good even so! Find your favorite version 🙂

Ingredients for 2 people

  • 4 eggplants
  • 1 bottle of tomato sauce of 700 gr.
  • 200 g of provolone, (but fior di latte, mozzarella or caciocavallo are also good)
  • 1/2 shallot
  • parmesan
  • extra virgin olive oil
  • salt and pepper.

Preparation: 1 hour Cooking: 20 minutes Execution: medium difficulty


How to make eggplant Parmigiana

Cut the aubergines into slices; put them in layers in a colander and place the colander in a salad bowl that can contain it.

parmigiana recipe

Sprinkle some coarse salt between one layer and another of aubergines, place a plate on the layers of aubergines and a weight on the plate.


After at least an hour the aubergines will have lost their vegetation liquid and will be less bitter.
In the meantime you will have prepared the sauce (see "Gnocchi al forno" sauce).

sauce with tomato sauce
Rinse the aubergines under running water to remove excess salt, squeeze them without breaking them and dry them with absorbent paper. In a pan, heat the oil (seed oil for frying) and fry the malanzane, a few at a time. Place them to dry on a plate with absorbent paper to remove excess oil.


Put a ladle of sauce in an oven pan and make a first layer of aubergines, sauce, mozzarella cut into slices or diced and grated cheese. Continue like this until the pan is full.

parmigiana recipe

Finish by covering everything with the sauce and a final sprinkling of grated cheese. Pass in the oven (or electric oven) at 200 ° for half an hour, until you see a golden crust on the surface. Let yours cool for 5 minutes and ... .. ENJOY YOUR MEAL!

WINE TO MATCH: To accompany the eggplant Parmigiana, a red wine from Campania such as the “Campi Flegrei rosso” or a “Solopaca rosso” is suitable, and the pairing with Piedirosso is also excellent.

In this blog for wine pairings I have consulted the site most often:

Eggplant parmigiana

Enjoy your meal!


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