Quick eggplant parmigiana

Eggplant parmigiana

A quick version of the classic eggplant parmigiana

This is the shorter, faster, lighter and healthier version of the well know eggplant parmigiana, or “melanzane alla parmigiana“. I love this recipe, because is so tasty but really light – no frying involved – it’s perfect for the summer, you can cook it in advance and serve it cold or lukewarm, or heat it as soon as the guests arrive 😀
Besides, it takes few minutes to prepare, so you won’t have spend three hours in front of the stove.
Italian recipes could be really “heavy” sometimes, in fact the original parmigiana recipes uses deep fried eggplants, tomato sauce cooked with oil, and sometimes even with meat and mozzarella. In this version you will find that the basic ingredients are the same, but they are used raw.

Eggplant parmigiana: Health facts

Did you know that eggplants or aubergines, supports all our body defenses? This amazing plant, despite some misinformation spread that it is toxic, inflammatory and whatnot, is none of these things. Actually it is rich in vitamins and fibers and also the purple skin is rich in anthocyanins, a very powerful antioxidant. These antioxidants help lower inflammation and also help in cancer and Alzheimer’s disease prevention and helps in lowering blood sugar.


Eggplant parmigiana:Tips and tricks

This aubergine recipe is very versatile, if you happen to have some leftover, you could store it in the fridge for several days or you could chop them and stir-fry with some freshly cooked pasta. They could be also freezed.
To make it even quicker you could use freezed grilled eggplants slices, this will cut the cooking time to 10/15 minutes.

Love aubergines? try also this super easy grilled eggplants recipe.



  • 3 big eggplants
  • 300gr of tomato puree or chopped tomatoes
  • 125gr of mozzarella (you can substitute with every cheese that melts in the oven)
  • 3 tbsp of grated parmigiano
  • salt and pepper
  • dried grated garlic (or finely chopped fresh garlic – 1 clove)
  • 1 1/2 tbsp of olive oil
  • dried origano (to taste)


Step 1
Turn on the oven to 200°C. Wash the eggplants and cut the stems. Slice each eggplant into 7mm slices. In a bowl mix the tomato puree, salt and pepper, oil and garlic. Break the mozzaella into little crumbles and set aside.

Step 2
Pour 1/2 tbsp of oil on a baking tray and spread it with your hands or with a paper towel. You can use parchment paper if you want to, so you won’t have to grease the tray. Line the eggplant slices on the baking pan and cover each slice with the tomato sauce. Add a little mozzarella on each eggplant and sprinke with parmigiano. You can add a little pinch of origano if you like it.

Step 3
Put in the oven and let it cook for about 30 minutes. Check the cooking point with a fork: the slices should be soft on the inside but not too moist. When the eggplants are cooked and the surface is golden brown, turn the heat off, and let the slices cool a little outside the oven. Serve warm, lukewarm or cold.

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