SKILLET PARMIGIANA with Eggplants, very soft, light, and tasty, a perfect single dish for both lunch and dinner, a light recipe with provolone and tomato.
The skillet eggplant parmigiana is a culinary innovation that retains all the authentic taste of the classic parmigiana, but with a quicker and less laborious approach. This dish, typical of Italian tradition, finds its roots in the southern lands, where eggplants, cheese, and tomato reign supreme in local cuisine.
Cooking in a skillet enhances the aromas of the ingredients without losing their integrity. The eggplants are sliced and then layered with tomato sauce and melting provolone, creating a dish that is as beautiful to look at as it is to taste.
Imagine biting into a tender and juicy slice of eggplant, perfectly cooked in a skillet, that melts in your mouth. Every bite is an explosion of flavors: the sweetness of the tomato, the creaminess of the cheese, and the aromatic touch of fresh basil. Unlike the oven-baked version, the skillet parmigiana maintains a slightly crispy texture on the outside of the eggplants, offering an interesting contrast to the inner softness.
The skillet parmigiana is ideal for those who have little time but do not want to give up the pleasures of good food. It is perfect for a family dinner or to surprise guests with a dish that captures the essence of Italian cuisine. Moreover, this version allows for reduced cooking times without compromising flavor, making it a practical and delicious choice.
It can be easily transformed into a vegetarian version by replacing the cheese with plant-based alternatives or enriched with additional ingredients such as ham or speck for those who love stronger flavors.
Join me in the kitchen today for the skillet parmigiana with eggplants.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 2 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall, Summer, Fall
Ingredients
- 2 eggplants
- 3.5 oz provolone
- 1 cup tomato sauce
Steps
Slice the eggplants diagonally to get larger slices.
Oil a skillet and make a layer of eggplants, add sliced provolone and tomato sauce, add more slices and repeat until you finish the ingredients.
Let it cook with the lid closed for about 25 minutes, until the eggplants soften, add basil leaves, and serve hot or cold.
Bon appetit
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SKILLET Parmigiana with Eggplants
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FAQ (Frequently Asked Questions) SKILLET Parmigiana with Eggplants
What are the advantages of skillet parmigiana compared to traditional oven-baked?
The skillet parmigiana offers several advantages: it is quicker to prepare, requires less cooking time, and allows for a slightly crispy texture on the outside of the eggplants while maintaining internal softness. Additionally, being less laborious, it is ideal for those with little time to spare but still wanting a tasty and traditional dish.
What types of eggplants are best for skillet parmigiana?
The best eggplants for skillet parmigiana are those with an elongated shape and few seeds, such as classic black or light purple eggplants. It is important to choose fresh and firm eggplants to ensure slices that retain their consistency during skillet cooking.
Is it possible to make a lighter version of skillet parmigiana?
Yes, it is possible to make a lighter version of skillet parmigiana by reducing the amount of oil used to sauté the eggplants and opting for low-fat cheeses. Additionally, you can grill the eggplants instead of frying them for an even healthier variant.
