With leftover marinara sauce and a fridge full of eggplants I thought that I would do an Eggplant Parmesan or Parmagiana di Melanzane. Normally an eggplant parmesan is coated in bread crumbs and fried in oil 0until crispy but I like a simple version where the eggplant slices are roasted in the oven until tender. If you prefer you could also coat the eggplant slices in the breadcrumbs and then bake them. Often when I make marinara sauce I will double the batch so that I can freeze the extras so that I will always have some on hand for quick dishes like this.
Eggplant Parmesan (Melanzane alla Parmigiana)
- 2 eggplants (sliced 1/4 inch thick)
- 2 cups marinara sauce
- 1/2 cup mozzarella cheese (grated)
- 1/4 cup parmigiano-reggiano (grated)
- Salt the eggplant slices and let them sit for 30 minutes.
- Rinse the eggplant and pat dry.
- Broil the eggplant until golden brown on both sides, about 3-4 minutes per side.
- Place the eggplant on the bottom of a baking pan.
- Spread the marinara sauce on top of the eggplant.
- Spread the cheese on top of the marinara sauce.
- Bake in a preheated 350F/180C oven until the cheese is golden brown, about 20-30 minutes.
Eggplant Parmesan (Lasagna Style)
Fried Green Tomato Parmesan
Eggplant and Mozzarella Panini
Fried Eggplant and Mozzarella with a Roasted Marinara Dipping Sauce
Crispy Baked Eggplant Fries with Marinara Dipping Sauce (aka Eggplant Parmesan Fries!)
Quinoa Crusted Chicken Parmesan
Lemon Chicken Romano
That looks delicious!! I’d love that… but I always get ‘attitude’ when I try to make dinner with no meat… although, I suppose I could make a smaller piece as a side dish!
Oh my goodness that looks DIVINE! 🙂
Patricia Scarpin says
I have made and eaten eggplant parmesan but never this way – it looks delicious!
looks delicious! I made it like that too – well grilling instead of broiling, but no breading – it’s the best!
I had this for lunch on Tuesday at a great little Italina restaurant in Hanover Street in Edinburgh (not as well presented as yours!).
The waiter served it to me and said “Be very careful the plate is hot!”. Well I remembered for all of a minute and then straightened up the plate and got a blister for my stupidity! The waiter just sighed and said he did tell me and not just for fun and he wondered why women always feel the need to straighten up their plates! I don’t think it was the first burnt finger he had seen!
Nora B. says
This sounds and looks delicious. And best of all, so quick & simple to do. I also like how you broiled the eggplants and didn’t fry them.
next time i make this, i have to try broiling it
it might be less stressful than frying…i think i hate standing over a pan with tonnes of slices to go
I know this post is over 2 years old, but I'm compelled to say that this dish is really "Parmigiana di Melanzane" or "Melanzane alla Parmigiana". I'm sorry – it's the English Teacher in me! I love this blog, though.
Shon And Sedona says
Before frying eggplants, you have to cover each slice with flour, THEN you can fry them.
The sauce is not an unknown "marinara" but a normal tomato soup (no garlic!).
The layers are as follows:
– fryed eggplant;
– (on the main top) basil.
Greetings from an Italian fan!!!!
I've made this twice so far and it's amazing!
I've made this twice and it's amazing!
Karen Takeno says
LOVed this dish! Tasty and easy! Will be my eggplant go-to recipe from now on! Thank you for sharing!