The eggplant parmigiana is one of those recipes that smell like home, family Sundays, and tradition. A dish that has won over entire generations and, let’s face it, always pleases everyone at the table (or almost)!
If you ask a parmigiana purist how it’s made, they will unhesitatingly tell you that the eggplants must be fried, no questions asked!
And yet… there are those who enjoy this dish in a lighter version, without sacrificing taste but leaning towards well-being and lightness.
That’s how my light skillet parmigiana, lactose-free and without frying was born. A tasty alternative, perfect for those who want to enjoy a traditional dish in a lighter way, or those dealing with food intolerances.
The non-fried eggplant parmigiana is simply grilled. Then layered in a skillet with tomato sauce, lactose-free melting cheese, and a sprinkle of grated parmesan.
It undergoes slow and gentle cooking with a lid and is then ready to be enjoyed! A dish that smells of summer but is loved all year round.
This recipe is dedicated to those who love parmigiana but are looking for a lighter version.
To those who want to enjoy a traditional dish without feeling heavy and to those who are lactose intolerant. It doesn’t replace the queen of parmigiana, but offers an alternative that pleases everyone: taste, lightness, and a cozy home feeling.
If you’re an eggplant enthusiast, I recommend checking out these options too!
The classic version of eggplant parmigiana and stuffed pizza, soft and delicious. The traditional eggplants in sauce and the more indulgent version called “wallet-style”, with mozzarella and ham. Also great gratinated in the oven with a meatless filling.
But now let’s see together how to prepare light skillet eggplant parmigiana without lactose.
👉 I recommend reading the article to the end as you’ll find a section dedicated to the most common questions, with all the tips on preserving and executing the recipe, and a paragraph with the variations, including vegan, to adapt it to your tastes.
I’ll also leave you with my collections of the most appreciated recipes 🩷
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven, Air frying, Stove
- Cuisine: Italian
- Seasonality: All seasons, Summer, Fall
Ingredients
- 2 eggplants (round or long, as you like)
- 14 oz tomato sauce
- 7 oz cheese (melting, lactose-free)
- 1.4 oz grated parmesan
- salt
- extra virgin olive oil (about 1 tbsp per person)
- to taste dried oregano (only if you like)
Tools
- Cutting board
- Knife
- Bowl
- Spoon
- Skillet
- Grater
- Lid
Steps
Let’s begin! Wash and dry the eggplants. Cut them into slices not too thin, about 1/4 inch.
Heat a grill and cook the slices for a couple of minutes on each side until they are soft and have the classic grill marks.
If you prefer, you can also grill the eggplants in an air fryer.
Simply cut them into slices, lightly brush them with extra virgin olive oil, and cook them at 356°F for about 10-12 minutes, turning them halfway through.
In a bowl, mix the tomato sauce with a drizzle of extra virgin olive oil, a pinch of salt, and oregano to taste.
Take a non-stick skillet with a lid. Pour two tablespoons of tomato sauce on the bottom and spread it well.
Place the first layer of eggplants to cover the bottom, add more tomato sauce, some slices of lactose-free melting cheese, and a sprinkle of parmesan.
Of course, if you are not lactose intolerant, you can use any cheese you prefer!
Continue this way, layer by layer, until all the ingredients are used up. Cover with the lid and cook on low heat for about 30-40 minutes.
The parmigiana should cook gently, without burning, so use the smallest burner you have.
The final result will be a stringy, creamy, and fragrant dish that will win everyone over!
Just bring your steaming skillet to the table, accompanied by slices of fresh bread to mop up the sauce!
Light but with all the taste of parmigiana! Enjoy your meal, everyone!
💬 Share your version!
👉 Did you like this light lactose-free parmigiana? Did you try any variant or have a special trick of your own? Let me know in the comments, I can’t wait to read about your experience! 🥰
🍆✨ Come back soon to the blog, you’ll find many new recipes, simple and delicious ideas to try.Article protected by copyright © – Gabriella Geroni © All Rights Reserved
👩🍳🥣 STORAGE TIPS FOR THIS DISH:
The light parmigiana can be stored in the refrigerator for 2-3 days, tightly closed in an airtight container. You can heat it in a skillet or microwave before serving.
If you like, you can also freeze it once cooked: just thaw it in the fridge and heat it gently.
🌿🧀🌶️ VARIATIONS TO TRY:
Vegan: replace cheeses with plant-based alternatives (vegan mozzarella and parmesan).
With Ricotta: for an even lighter version, you can alternate layers of fresh ricotta instead of melting cheese.
Spicy: add a pinch of chili pepper to the tomato sauce to give more character to this dish!
FAQ (Questions and Answers)
🍆 Should the eggplants be salted before grilling?
It depends. Not all eggplants need to be purged.
🔎When it’s better to do so:
If the eggplants are large, very ripe, or of classic varieties with dark skin.
If you want to fry them: salt also helps to lose some water, making them less spongy.
✅ When you can avoid it (as in this recipe):
If you use small eggplants or sweet varieties (like violet or round eggplants).
Cook them directly in a skillet with oil and spices, especially if cut into small cubes.
👉 Tip: if you’re not sure about the variety you’re using, cut a thin slice and taste it raw: if it’s bitter, purge it with some coarse salt for 30 minutes and then rinse it. If it’s sweet, you can cook it right away!Can I use the oven instead of a skillet?
Yes, you can assemble the parmigiana in a baking dish and bake it in the oven at 356°F for about 30 minutes.
Which lactose-free cheese is best suited?
Lactose-free mozzarella for pizza or melting scamorza are perfect.
Can I prepare it in advance?
Yes, you can prepare it in the morning and reheat it shortly before serving: indeed, like all parmigianas, it’s even better the next day.
Can I freeze the light eggplant before cooking?
Yes, but if you decide to freeze the parmigiana before cooking there are some important things to know.
You must use a container suitable for freezing (plastic or freezer-safe glass) or a disposable baking dish covered with plastic wrap.
Once frozen, you can no longer cook it in a skillet as you do when raw, because the layers are too compact and you risk overcooking it.
Freeze the parmigiana raw only if you put it directly in the oven after thawing.
Before cooking it, let it defrost in the fridge for several hours or overnight. Then in the oven at 356°F for 30-40 minutes until it is hot and melting.
💡 Trick: If you want to keep the possibility of cooking it in a skillet, better freeze only the grilled eggplants or the sauce separately. In this way, you can reassemble the fresh parmigiana and cook it in a skillet.
