Quick one-pan aubergine parmigiana

Classic Eggplant Parmesan (Eggplant alla Parmigiana) is a wonderful dish of Italian cuisine, but its traditional preparation takes time. In the authentic recipe, you have to fry the eggplants and then layer everything in a baking dish similar to lasagna – tomatoes, eggplants, parmesan, tomatoes again…

When you want that cozy Italian flavor but don’t want to spend half a day in the kitchen, I make a slightly sped-up version of it in one pan (which can then be popped straight into the oven). This dish has another huge plus – it only gets tastier as it stands, making it an ideal choice to take to work for tomorrow’s lunch.

What will you need for accelerated parmesan?

• eggplant, 1-2 pcs.
• fresh tomatoes (if they are very watery, drain them a little in a sieve – this way the sauce will dry out and thicken much faster) 5-6 pieces, or cans of canned
• garlic (multiple lobes)
• hot peppers (to taste)
• mozzarella 1-2 balls and Parmesan cheese about 60g or more
• olive oil
• salt, pepper
• fresh bread (for serving)

Cooking process: step by step

The secret of the speed of this recipe is a hot air fryer, which allows you to prepare the eggplants without any hassle and difficulty standing by the pan, but if you do not have such a device, you can fry them in the oven.

1. Eggplant baking: Cut the eggplants into slices, sprinkle lightly with olive oil and fry in an air fryer at a temperature of 180 °C for about 10 minutes. If you bake in the oven, it will take a little longer, about 15-20 minutes.
2. Preparation of tomatoes: Blanch fresh tomatoes with boiling water, peel off the skins and chop finely. Drain, otherwise you will have to wait longer for the sauce to thicken.
3. Sauce base: Heat the olive oil in a pan (which can be placed in the oven). Fry the chopped garlic and hot pepper until fragrant. Then put the chopped tomatoes, salt, add pepper and let them simmer until the excess liquid is absorbed and you get a thick sauce.
4. Connection: Add the fried eggplants to the same tomato sauce so that the sauce covers them nicely. Since we are making a quick version, we skip the layering step.
5. Baking in the oven: Top with mozzarella cheese and put the pan in the oven for half an hour. A few minutes before the end of cooking, sprinkle everything generously with grated parmesan cheese so that it melts and browns nicely.

Serve with fresh, crusty bread, which is very tasty to paint the tomato sauce left on the plate. As I mentioned – if there is any left over, you will eat it deliciously the next day, even cold it is very tasty.

Delicious!

Quick Eggplant Parmesan

Author Lina

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Ingredients

• eggplant, 1-2 pcs.
• 5-6 fresh tomatoes (if they are very watery, drain the chopped ones a little in a sieve – this way the sauce will steam and thicken much faster) or cans of canned tomatoes
• garlic (several cloves)
• hot peppers (to taste)
• 1-2 balls of mozzarella and about 60g or more of Parmesan cheese
• olive oil
• salt, pepper
• fresh bread (for serving)

Instructions

1. Eggplant frying: Cut the eggplants into slices, lightly sprinkle them with olive oil and fry them in an air fryer at a temperature of 180 °C for about 10 minutes. If you bake in the oven, it will take a little longer, about 15-20 minutes.
2. Preparation of tomatoes: Blanch fresh tomatoes in boiling water, peel off the skins and chop finely. Drain, otherwise you will have to wait longer for the sauce to thicken.
3. Sauce base: Heat the olive oil in a pan (which can be placed in the oven). Fry the chopped garlic and hot pepper until fragrant. Then put the chopped tomatoes, salt, add pepper and let them simmer until the excess liquid is absorbed and you get a thick sauce.
4. Pairing: Add the fried eggplant to the same tomato sauce so that the sauce covers them nicely. Since we are making a quick version, we skip the layering step.
5. Baking in the oven: Put the mozzarella cheese on top and put the pan in the oven for half an hour. A few minutes before the end of cooking, sprinkle everything generously with grated parmesan cheese so that it melts and browns nicely.
6. Serve with fresh, crusty bread, which is very tasty to paint the tomato sauce left on the plate. As I mentioned – if there is any left over, you will eat it deliciously the next day, even cold it is very tasty.