Pan-fried eggplant parmigiana: quick Summer recipe, simple and tasty, perfect for hot Summer days when you don’t feel like turning the oven on, but don’t want to miss out on these delicious dishes like pan-fried tomatoes with scamorza cheese
To make pan-fried eggplant parmigiana, you need very few and simple ingredients. The eggplants are not fried but grilled or, to speed up the process, cooked in an air fryer like the gratin eggplants in the air fryer, and then you season them directly in the pan with mozzarella, Parmesan, and tomato.
However, in the Summer when it’s too hot to turn on the oven, you can always enjoy delicious dishes like yogurt flatbreads cooked in a pan or eggplants with ham and tomato in a pan
I recommend trying them, and I’m sure you’ll make them often, especially in Summer. Let’s see what we need to make pan-fried eggplant parmigiana: quick Summer recipe
I LEAVE YOU SOME RECIPES THAT I’M SURE YOU’LL LIKE
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
Pan-fried eggplant parmigiana: quick Summer recipe simple and tasty, perfect to enjoy on hot Summer days
- 3 eggplants
- 1 mozzarella
- grated Parmesan
- oil
- salt
- basil
- 1 canned tomato (small)
Tools
YOU WILL ALSO NEED….
- 1 Frying pan
Steps
How to prepare pan-fried eggplant parmigiana
Making pan-fried eggplant parmigiana is very simple. First, wash the eggplants and cut them into thin slices and start grilling them quickly; if you prefer, you can use the air fryer. In a pan, brown the onion with some oil, then add the tomato puree, season with salt, and add some basil; cook for about 10 minutes. Now begin to assemble the parmigiana. Take a frying pan, I used a pan about 12 inches in diameter; the larger the pan, the lower the parmigiana will be. Spread a little sauce on the bottom of the pan and start covering the bottom with the eggplants, cover them with some sauce, add the chopped mozzarella, and sprinkle with some Parmesan. Continue like this until the eggplants are finished. I managed to make four layers. Place the pan on moderate heat, cover it, and cook for about 15-20 minutes. Enjoy the eggplant parmigiana nice and hot and stringy, but I guarantee you, it’s also delicious cold.
ADVICE
TO SAVE TIME, GRILL THE EGGPLANTS IN AN AIR FRYER OR YOU CAN USE READY-MADE ONES
FAQ
WHAT TYPE OF EGGPLANTS DO YOU RECOMMEND USING?
Round ones are perfect
