PARMIGIANA IN PADELLA VELOCISSIMA

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor without dairy.

Slice the eggplant into 1/4-inch thick rounds.

Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture.

Rinse and pat dry the eggplant slices with paper towels.

Dredge the eggplant slices in flour, shaking off excess.

Dip the floured slices in beaten eggs, then coat with breadcrumbs.

Heat olive oil in a skillet over medium heat and fry the eggplant slices until golden brown, about 3-4 minutes per side.

Preheat the oven to 375°F (190°C).

Spread a layer of tomato sauce on the bottom of a baking dish.

Layer half of the fried eggplant slices over the sauce.

Sprinkle half of the mozzarella and parmesan cheese over the eggplant.

Add another layer of tomato sauce, followed by the remaining eggplant slices.

Top with the remaining tomato sauce and cheeses.

Sprinkle with fresh basil, garlic, oregano, and red pepper flakes.

Bake in the preheated oven for 30-35 minutes until bubbly and golden.

Let it cool for 10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens