The idea of preparing the light skillet parmigiana came from the fact that when my oven broke I started my challenge: “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. And for you, my dear Italian readers, cooking in a pan is very useful in summer when it’s too hot to use the oven.
Also, being a good Neapolitan, how could I not have a recipe for eggplant parmigiana in a light version? To that end I made a few changes to the classic parmigiana: of course I used eggplants and also a zucchini, all without frying and I cooked it in a pan. My son refuses to taste eggplant and zucchini but my Dutch partner, who has also tasted the classic version in Naples with fried vegetables and lots of mozzarella, literally devoured it.
In fact I ate even less because when I see that something is much liked by my guests, as many of you surely do, I eat less myself. It’s a great satisfaction to see others enjoy what we cook, isn’t it? Let’s make it with my step-by-step recipe.
And here you can find some other eggplant recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 1 Hour
- Portions: 3 Servings
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Summer, Autumn
Ingredients
I used light mozzarella but if you prefer regular mozzarella or provolone you can use it; however the portion will cost 2 extra Weight Watchers points.
- 1 2/3 cups chopped tomatoes (polpa di pomodoro)
- 2 cups tomato purée (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 you don't use the zucchini then use 3 eggplants)
- 1 zucchini (if you want to make it only with zucchinis use 3 or 4 large zucchinis)
- 9 oz light mozzarella (if you're vegetarian make sure it's made with vegetable rennet)
- 1 oz grated Parmesan (if you're 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 serving with light mozzarella = 6 WW points
- Total points with regular mozzarella or provolone = 23 WW points
- Points per serving with regular mozzarella or provolone = 8 WW points
Tools
- Grill Pan
- Frying Pan
- Sauté Pan
Preparation
First of all prepare all the ingredients.
Drain the mozzarellas well: just slice them and leave them on a sheet of kitchen paper so they lose some liquid.
Cut the eggplants and the zucchini into long thin slices and grill them in a nonstick pan or grill pan. Or if you prefer you can roast them in an air fryer; follow these instructions which also work for the zucchini: How to roast eggplants in the air fryer.
Meanwhile, in another nonstick pan lightly sauté the garlic cut in half in a teaspoon of oil, add the chopped tomatoes and the passata, fresh basil, oregano if you like and a pinch of salt. Cook until the sauce has slightly reduced and then turn off the heat. Remove the garlic and add a little more basil.
Now everything is ready to assemble our parmigiana. It is obviously better to use a large pan about 11 in in diameter but if yours is smaller no problem: you will make more layers.
Start by spreading a little sauce in the pan, then a layer of grilled eggplants and zucchini. Put some torn mozzarella over the vegetables, add sauce, Parmesan, a little basil and finish with a pinch of salt. Now start again with another layer of eggplants and zucchini and repeat until all the vegetables are used. I got 5 layers. Finish with sauce, Parmesan, basil and a teaspoon of oil distributed over the whole surface.
Turn on the heat and put the pan on the stove initially covered. Occasionally check it; from the photos you can see that the sauce will slowly dry and the cheeses will melt, just like in the oven.
But the parmigiana should not dry out too much. It will take about an hour of total cooking and during the last 20 minutes it’s better to remove the lid. Please don’t ever use too high a flame or the bottom could burn.
And here is the light skillet parmigiana ready to be enjoyed: everyone to the table! Well, not so fast: it’s better if it cools a little. In fact it is also delicious served cold. Of course the mozzarella will no longer be stringy but let’s see who won’t want a slice when you take your lunch to the beach!
I think I’ve sung the praises of this light parmigiana at length; next time I make it I won’t change a comma. It came out delicious as is and that’s how I want to eat it again!
I’ll wait for your verdict if you make it; leave me a comment below or on Facebook and in the meantime:
Enjoy your meal!
by Giovanna Buono
