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Easy Eggplant Parmigiana

Easy Eggplant Parmigiana


Parmigiana is an Italian dish made with a shallow or deep-fried sliced eggplant filling, layered with cheese (Parmesan) and tomato sauce, then baked. Originally from Apulia, it is now a very popular recipe not only in Italy but all over the world with many delicious different forms.

In this recipe, I have skipped the bread, added some mushrooms and made the whole process even more simple.


3-4 medium eggplants

1-2 cup tomato sauce

1-2 cups fresh button mushrooms

Parmesan (as much as you like)

Garlic, herbs, salt, pepper and olive oil


Lightly salt the eggplant slices and place them in a colander set over a bowl to drain for 15-20 minutes.

Rinse and slice the mushrooms, add a spoon of olive oil, fresh chopped parsley and mix well.

Rinse the eggplant slices with cold water and pat them dry with paper towel. Lightly oil a large baking sheet, place the slices of eggplants on the sheet and brush lightly with olive oil, next to them place the mushrooms.

Place under the broiler for about 3 minutes or until brown. Remove from the oven and set aside.

Assemble the casserole. Lightly oil a baking dish with olive oil.

Cover the bottom of the dish with the eggplants. Top with mushrooms, followed by half of the tomato sauce and half of the parmesan.

Top with the more eggplant, and the remaining half of the tomato sauce and Parmesan.

Bake for 20-25 minutes or until lightly browned on top. Serve hot.

Last well in fridge a couple of days or in freezer a few months.

Instead of mushrooms you can use broccoli

This entry was posted in on September 30, 2017 by Eat FRESH.