Stove Top Eggplant Parmigiana ___

Stove Top Eggplant Parmigiana


For the Parmigiana:

  • 2 eggplant, cut into 1/4 inch thick round slices, you will need 21 slices total
  • olive oil for frying
  • 2 cups Nonna's Marinara Sauce (See below for link to the recipe)
  • 1 cup grated Parmigiano Reggiano cheese, plus extra for sprinkling
  • 8 ounces fresh mozzarella, shredded
  • 0.5 cup fresh basil leaves


Nonna's Marinara Sauce (Recipe HERE)

Put a large saute pan over a medium-high flame and heat the olive oil. Fry the egglplant slices in batches until slightly browned, about 2-3 minutes per batch. Transfer to a paper towel lined plate. Set aside.

In another large saute pan with a lid add about half the marinara sauce to the bottom. Add a layer of eggplant slices to the pan and spoon a bit of marinara sauce over each slice.

Top with a bit of mozzarella and a teaspoon of parmigiano cheese.  Repeat twice more. Cover the pan and cook over low flame for 20-25 minutes.

Sprinkle with fresh basil leaves and serve.