There parmesan in a pan it is a very different recipe from the classic eggplant parmigiana. we called it that because the main ingredients are the same. It is an easier and faster recipe to prepare to bring our products of excellence to the table. We offer it as an alternative, if you don’t feel like frying or grilling!
Ingrediants
- 1 large violet eggplant
- 3 mozzarella fiordilatte of 125 g each
- 1 clove of garlic
- 200 ml of tomato sauce
- extra virgin olive oil
- fresh basil
- salt
- pepper
- 2 slices of ciabatta bread
- grated parmesan cheese
- 4-5 red round tomatoes
There is only one eggplant parmigiana and it is prepared with fried aubergines. By combining the same basic ingredients but changing the process you can cook many excellent recipes such as parmesan in a pan. If you don’t want to fry or grill this is the ideal recipe. The aubergines in fact come baked in the oven, after losing water, and bake together with the other ingredients. The result is surprising, as happens with the recipe for aubergines with pizzaiola, prepared in a pan.
Those who love Parmigiana try it in all its variations, we have collected 12 recipes in classic or alternative versions. In fact, the zucchini parmigiana is very popular, as is that of zucchini and potatoes.
The best aubergines are found in summer season, if you want to find out everything about aubergines, their properties, uses and recipes, read our guide.
OTHER TASTY RECIPES: Parmigiana of grilled aubergines, Parmigiana of courgette flowers, Stuffed aubergines
How to prepare: Parmigiana in a pan
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
60 min – 1h and 10 min
- Resting place
- at room temperature
- Rest time
-
30 min
- Portions
-
4 – 6
How to prepare: Parmigiana in a pan
To prepare the parmigiana in a pan, first devote yourself to the aubergines: wash them and cut them into 4 mm slices. Then arrange them in a colander with coarse salt in layers. Let it rest for at least 30 minutes, then rinse and pat dry with kitchen paper. Place them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Cook them in the convection oven at 220 ° for about 15-20 minutes per side or until golden brown. Remove from the oven and allow to cool.
Then prepare the tomato sauce: in a saucepan, season the oil with the garlic. When it is just golden, add the tomato puree, a basil leaf, salt, pepper and bring to a boil. Lower the heat and let it reduce for about 20 minutes.
Cut the bread into small cubes and then brown them in a saucepan with extra virgin olive oil and a pinch of salt. In a shallow pan and lightly greased with oil, alternate between slices of aubergine with slices of tomato and mozzarella so that they are arranged slightly overlapping and in a single layer.
Spread the tomato sauce unevenly over the vegetables and mozzarella and sprinkle with bread crumbs. Sprinkle with plenty of grated Parmesan cheese. Bake in a preheated oven at 220 ° for 15 minutes or until golden brown. Remove from the oven, leave to settle for a few minutes and serve your parmigiana in a pan.
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