Eggplant quick parmigiana

Name: Melanzane alla parmigiana veloce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: 1,2 kg di melanzane a fette di 5 mm; 600 ml di sugo di pomodoro; 300 g di mozzarella fiordilatte a fette; 100 g di Parmigiano Reggiano grattugiato; Basilico fresco; Olio extravergine d’oliva; Sale

Melanzane alla parmigiana veloce

Grilled Eggplant Parmigiana: Lighter and Ready in an Hour

Vegetarian Parmigiana with eggplant grilled meat, sauce, mozzarella and Parmigiano Reggiano, lighter than the fried version.

75 min

6 servings

Easy

Campania

EasyCampania

The parmigiana of eggplant fast offers a harmonious balance between the softness of the eggplant, the creaminess of the mozzarella fior di latte mozzarella and the savory taste of the Parmigiano ReggianoThe tomato sauce envelops the layers and keeps the dish moist, while the final baking in the oven creates a golden and fragrant surface. The grilling of the eggplant It replaces frying: the dish is lighter, without sacrificing the richness of the traditional texture. Fresh basil adds an aromatic note that complements the recipe's Mediterranean character. Served warm, after a short rest, the parmigiana slices more precisely and retains its compact layers. This dish is perfect for Sunday lunch and can also be enjoyed at room temperature. This recipe is a traditional Italian dish.

Instructions

Voice reading

3 steps · natural Italian voice

Grill the eggplant

20 min

Arrange the slices of eggplant on baking pans covered with parchment paperBrush them with oil on both sides and season with salt. Bake them at 220°C (428°F) for 20 minutes, turning them halfway through, until they are soft and lightly golden: grilling eliminates the need for frying.

Composing the layers

Distribute in the baking dish a thin layer of sauce. Alternate eggplant, sauce, mozzarella, Parmigiano Reggiano and basil, maintaining a uniform composition. Complete with the sauce and a generous amount of Parmigiano Reggiano, so the surface can brown during cooking.

Cook and let rest

35 min

Bake the parmigiana at 180°C (356°F) for 30-35 minutes, until the surface is golden brown. Let it rest for at least 15 minutes before serving: the partial cooling allows the layers to settle and makes slicing easier.

Chef's Tips

Let the parmigiana rest for at least 15 minutes after cooking, because the residual heat stabilizes the layers and allows for more compact portions.