Yes, I know the real parmigiana needs fried eggplants, and yes, I know it’s much, much better. However, I struggle with frying because the smell quickly spreads throughout the house and takes effort to dissipate. I’ve devised a trick, which isn’t much of a trick, of baking them in the oven with a light breadcrumb coating, and I assure you it turns out good. Many will say it can’t be called parmigiana, but it’s my way of making eggplant parmigiana, and I love it. We can also replace the sliced cheese with mozzarella, whatever we prefer or simply have in the fridge. So let’s roll up our sleeves and prepare my version of eggplant parmigiana together.
If you like eggplant recipes, here are some tasty ideas.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Preparing Eggplant Parmesan My Way
- 3 eggplants
- 1 carrot
- Half onion
- Half celery stalk
- 2 tablespoons extra virgin olive oil
- 200 ml tomato puree
- A few leaves basil
- to taste salt
- 6 tablespoons bread crumbs
- to taste salt
- 1 tablespoon chopped parsley
- 2 tablespoons extra virgin olive oil
- 250 g sliced cheese
- 5 tablespoons Parmigiano Reggiano DOP
Tools
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- Baking Tray
- Saucepan
Preparation of Eggplant Parmesan My Way
This post contains affiliate links.
Storage
You can store the parmigiana in the fridge for two or three days.
