The eggplant parmesan in the pan is a practical and tasty preparation, ideal for summer days when you crave a good parmesan but don’t want to turn on the oven. A perfect recipe for those looking for a lighter and quicker version of the traditional Sicilian eggplant parmesan, without sacrificing authentic taste.
The ingredients are typical of the Sicilian recipe: eggplants, tomato sauce, and grated parmesan. No mozzarella, just to stay true to the classic island version, simpler but equally full of flavor. However, you can add it if you prefer a more stringy parmesan.
The eggplants, sliced, are first grilled (or, if you prefer, fried), then assembled directly in the pan (you can use the same one in which you prepared the sauce, to limit the dishes to be washed). The cooking happens on the stove, on low heat and with a lid, for about twenty minutes: the final result is surprisingly similar to oven-baked parmesan, but with a significant saving of time, effort, and especially heat in the kitchen.
A convenient and tasty solution, perfect to serve warm or even cold, which you can alternate with another summer version of parmesan, the “on the plate” version, very popular in Sicily during the hottest months. In short, eggplant parmesan in the pan is an intelligent way to bring all the goodness of tradition to the table, with the lightness and practicality that summer requires.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 35 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 187.23 (Kcal)
- Carbohydrates 15.50 (g) of which sugars 3.95 (g)
- Proteins 6.03 (g)
- Fat 12.91 (g) of which saturated 3.37 (g)of which unsaturated 1.39 (g)
- Fibers 5.12 (g)
- Sodium 176.67 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Eggplant Parmesan in the Pan
The quantities indicated are for an appetizer for 4 people or a main course for 2. If desired, you can double all amounts and use a 9.5-inch diameter pan.
- 1 black oval eggplant (about 16 oz)
- 500 g tomato puree
- 1 clove garlic
- 1/3 cup Parmigiano Reggiano DOP (grated)
- A few leaves basil
- 4 tbsps extra virgin olive oil
- as needed salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan 9.5-inch non-stick with lid
- 1 Grill Pan
How to Prepare Eggplants Parmesan in the Pan
To prepare parmesan in the pan, start with the tomato sauce: in a non-stick pan of 9.5-inch diameter, pour 3 tablespoons of oil. Add a clove of garlic and let it sauté gently (1). Then pour the tomato puree, diluted with half a glass of water, add a pinch of salt, and a few torn basil leaves (2). Mix well, cover with a lid and cook over low heat for about 15 minutes (3).
When the sauce is ready, turn off the heat and remove the garlic (4). Transfer the sauce to a container or a bowl, keeping the pan in which you cooked it still smeared with sauce: you can use it later to assemble the parmesan. Wash and dry the eggplant and cut it into slices about 1/8 inch thick (5). Heat a non-stick grill and lightly grease it with a drizzle of oil, heat it well, and place the eggplant slices on it (6).
Cook them for 2-3 minutes, then turn them to the other side (7). Lightly salt them and cook for another couple of minutes. If you prefer, you can deep-fry the eggplants in oil after have left them to purge with salt (follow the procedure explained in this recipe). Transfer them to a plate and start assembling your parmesan in the pan: lightly smear the bottom of the pan with some sauce (8), then form a first layer of grilled eggplants, one next to the other slightly overlapping (9).
Cover them with a bit of tomato sauce (10) and garnish with plenty of parmesan and a few basil leaves (11). Make another layer of eggplants, arranging them close and slightly overlapping (12).
Continue this way, forming in total 3 layers of eggplants, always topped with tomato sauce, parmesan, and basil. Finish with all remaining sauce and a generous amount of parmesan (13). Cover the pan with a lid and place it on the stove over low heat (14). Cook the parmesan in the pan for about 20 minutes, without opening the lid. At the end of cooking, remove the lid and, if necessary, let the sauce reduce for a minute or two (15).
Turn off the heat and let it rest for 10-15 minutes. Serve the eggplant parmesan warm or cold, as an appetizer or as a vegetarian main dish.
Storage
You can store the parmesan in the fridge for 3 days, closed in a glass container.
Tips and Variations
If you like, you can add 100 g of diced fior di latte between each layer. The quantities indicated are for an appetizer for 4 people or a main course for 2. If desired, you can double all amounts and use a 9.5-inch diameter pan.
