Lightened eggplant parmigiana

Parmigiana di melanzane alleggerita

Difficulty: Easy

Preparation: 60 min

Cooking: 20 min

Doses for: people

Cost: Medium

| Gluten free | Vegetarian |


A recipe of the culinary tradition, revisited to make it lighter.


  • 3 large eggplants
  • 700 ml of tomato sauce
  • 300 gr of mozzarella
  • 100 gr of grated Parmesan cheese
  • a few basil leaves
  • sale
  • 2 tablespoons of Fonte Torre extra virgin olive oil

Preparation of lightened eggplant parmigiana

Wash the aubergines and cut them into fairly thin slices (less than 1 cm), without peeling them. Then place them in a colander, add salt and leave them to make water for at least 40 minutes, so that they lose their bitterness.

In the meantime, cut the mozzarella into cubes, or even better, put them in the potato masher and you will get strands of cheese that will melt more easily. When the aubergines are ready, dry them and cook them on an electric pan or in the oven at medium temperature, placing them on a baking tray and brushing them with a little extra virgin olive oil. If you use the electric grill, remember to preheat the oven to 180 degrees because you will need it shortly after.

Once the aubergines are cooked, take a fairly large pan and start preparing the layers of vegetables and cheese. First pour a layer of passata, so as to cover the entire bottom of the pan, then put a layer of eggplant, one of mozzarella and a nice sprinkling of Parmesan. At this point, put the pan in the oven for about 20 minutes.

Serve piping hot and garnish with a few fresh basil leaves.


An excellent idea is also to prepare the eggplant Parmesan in larger doses and freeze them using the special aluminum containers.

This way you can amaze your guests even when you don't have much time to devote to cooking.