Pan-fried eggplant parmigiana recipe of of 19-07-2016 [Updated on 07-03-2017]
Pan-fried aubergine parmigiana is a clever recipe, which perfectly compares with the classic recipe, and is perfect for those who do not want to turn on the oven or want a tasty but quick dish to bring to the table.
In recent years I have already tried pizza, lasagna, biscuits and even a cake cooked in a pan and they have all been excellent experiments, so if you have already tried the other recipes, you cannot miss this one from the eggplant parmigiana :)
Instead of the classic frying, I opted for a cooking that lately I have often used for aubergines, that is a light browning in a pan with a little oil and then cooking with the addition of water, I find this method a valid and light alternative, and I've also used it in my other recipes, so you've probably already tried it too;)
Well, that's all for today, I greet you and leave you to the recipe, basins: *
How to make aubergine parmigiana in a pan
Wash and peel the aubergines, then cut them lengthwise into fairly thin slices.
Cook them in a large pan with a mixture of water and oil, so that they are stewed but remain tasty. Once cooked, add salt.
Prepare a light sauce with garlic, oil, basil, salt and tomato puree, cooking it for a few minutes.
Put a few tablespoons of sauce on the bottom of a large pan.
Add a layer of eggplant.
Season with a little sauce, then add the fior di latte in thin slices.
Create another layer of eggplant and season with sauce and parmesan.
Finish with a third layer of aubergines and season with sauce, mozzarella and parmesan.
Cover with a lid and cook over medium-low heat for about 15 minutes.
Remove the lid, raise the heat a little and cook for another 5 minutes to dry the sauce, then serve.