The idea of preparing light eggplant parmesan in a skillet came from having a broken oven, and thus my challenge began: “prepare oven dishes without using the oven“. It turned out to be a great challenge, and since then, I’ve found various alternative cooking methods. For you, my dear Italian readers, cooking in a skillet is very useful in summer when it’s too hot to use the oven.
Also, being a good Neapolitan, how could I not have the recipe for light eggplant parmesan? To this end, I made a few changes to the classic parmesan: I obviously used eggplants and also a zucchini, all without frying and cooked it in a skillet. My son won’t taste eggplants and zucchini, but the Dutchman, who knows the classic version tasted in Naples with fried vegetables and full of mozzarella, literally devoured it.
In fact, I ate even less because when I see that something pleases my guests so much, like many of you surely do, I eat less myself. It’s a great satisfaction to see others eat with gusto what we cook, isn’t it? Let’s prepare it with my step-by-step recipe.
And here you find some other recipes with eggplants:
- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Summer, Fall
Ingredients
I used light mozzarella but if you want to use regular mozzarella or provola, you can, but the portion will cost you 2 extra Weight Watchers points.
- 14 oz tomato pulp
- 1.1 lbs tomato passata
- 2 cloves garlic
- 1 tsp extra virgin olive oil (1 measuring teaspoon)
- to taste basil
- to taste oregano
- to taste salt
- 2 eggplants (if not using zucchini then use 3 eggplants)
- 1 zucchini (if you want to make it with only zucchinis use 3 or 4 large zucchinis)
- 9 oz light mozzarella (if you are vegetarian make sure it's made with vegetable rennet)
- 1 oz grated Parmesan (if you are vegetarian make sure it's made with vegetable rennet)
- 1 tsp extra virgin olive oil (1 measuring teaspoon)
- to taste basil
- to taste oregano (optional)
- to taste salt
- Total points with light mozzarella = 17 WW points
- Points per portion with light mozzarella = 6 WW points
- Total points with regular mozzarella or provola = 23 WW points
- Points per portion with regular mozzarella or provola = 8 WW points
Tools
- Grill Pan
- Frying Pan
- Casserole
Preparation
First, prepare all the ingredients.
Drain the mozzarella well: just cut it into slices and leave it on a paper towel to lose some liquid.
Cut the eggplants and zucchini into long, thin slices and grill them in a non-stick pan or grill pan. Alternatively, you can roast them in an air fryer; follow these instructions that work well for zucchini too: How to Roast Eggplants in an Air Fryer.
Meanwhile, in another non-stick pan, lightly fry the halved garlic in a teaspoon of oil, add the tomato pulp and passata, fresh basil, oregano if you like, and a pinch of salt. Cook until the sauce has slightly thickened and then turn off the heat. Remove the garlic and add some more basil.
Now, everything is ready to assemble our parmesan. It’s best to use a large pan about 11 inches in diameter, but if yours is smaller, no problem: you’ll make more layers.
Start by spreading some sauce in the pan, then a layer of grilled eggplants and zucchini. Add some pieces of mozzarella on the vegetables, add sauce, Parmesan, a bit of basil, and finish with a pinch of salt. Now, make another layer of eggplants and zucchini and repeat until you run out of vegetables. I made 5 layers. Finish with sauce, Parmesan, basil, and a teaspoon of oil spread over the entire surface.
Turn on the flame and place the pan on the fire covered initially. Occasionally check, as the photos show that the sauce will gradually dry, and the cheeses will melt, just like in the oven.
However, the parmesan should not dry out too much. It will take about an hour of total cooking time, and in the last 20 minutes, it’s better to remove the lid. Be careful not to set the flame too high, or it might burn underneath.
And here is the light eggplant parmesan in a skillet ready to be enjoyed: everyone at the table! Well, no, let’s go slow: it’s better if it cools down a bit. In fact, it’s also delicious cold. Sure, the mozzarella won’t be as stretchy, but let’s see who won’t want a piece when you take out your beach lunch!
I think I’ve praised this light parmesan enough; the next time I make it, I won’t change a thing. It turned out delicious like this, and that’s how I want to eat it again!
I look forward to your feedback if you make it, leave me a comment below or on Facebook, and in the meantime:
Enjoy your meal!
by Giovanna Buono
