This pan recipe brings together tender grilled eggplant, rich tomato sauce, parmesan, and mozzarella in a layered creation that captures the spirit of the Neapolitan kitchen.
Instead of dipping eggplant slices into hot oil, this recipe uses a grill pan to develop a lovely roasted flavor before the slices are tucked between layers of sauce and cheese. Everything comes together in one pan, making it a practical choice for busy weeknight dinners or relaxed weekend meals.
What is Eggplant Parmigiana?
Eggplant parmigiana, known in Italian as “parmigiana di melanzane”, is closely connected with the culinary traditions of Southern Italy, especially Naples, Sicily, and Calabria. Although the exact birthplace of the dish has been debated for years, each region has its own version and its own opinion about what makes the perfect parmigiana.
The name itself creates some curiosity. Despite what many people assume, “parmigiana” does not necessarily mean the dish originated from Parma. Many food historians connect the name to the Sicilian word “palmigiana,” referring to the way the eggplant slices resemble the overlapping slats of a shutter.
Eggplant parmigiana is that it is often considered a “family recipe” dish. Ask ten Italian cooks how to make it, and you may receive ten different answers about the perfect amount of sauce, cheese, or cooking time, but that is part of its charm.
Pro Tips for The Best Eggplant Parmigiana in a Pan
- Select eggplants that feel heavy for their size and have smooth, shiny skin. Avoid ones with soft spots because they may contain more seeds and have a bitter taste.
- Allow the eggplant slices to develop color on both sides. This step builds flavor before the layers go into the pan.
- Since the sauce plays a major role in the dish, choose a tomato sauce with a balanced flavor. A sauce that is too watery can make the final result loose.
- A generous amount is good, but too much sauce can overpower the eggplant and make the dish difficult to portion.
Frequently Asked Questions
Do I Need To Salt Eggplant Before Cooking?
Salting eggplant is an optional step that some cooks use to remove excess moisture and reduce bitterness. Modern eggplants are generally less bitter than older varieties, so many recipes skip this step.
What Should I Serve With Eggplant Parmigiana?
Eggplant parmigiana works well with a simple green salad, roasted vegetables, or bread. It can also be served alongside grilled dishes as a side. Because it is filling, many people enjoy it as a vegetarian main course with minimal extras.
Why Is My Eggplant Parmigiana Watery?
Excess moisture usually comes from eggplant or tomato sauce with too much liquid. Grilling the eggplant first helps remove some moisture before layering. Using a thicker tomato sauce and allowing the dish to rest after cooking can also improve the texture.
How to Store Any Leftovers
It can be kept in the fridge for three days. Reheat individual portions gently in a pan or microwave. You can also freeze portions for longer storage. Wrap them well and thaw in the refrigerator before reheating for the best texture.
Ingredients
How to Make Skillet Grilled Eggplant Parmigiana
Wash the eggplants thoroughly and cut them into slices. Place the slices on a grill pan and cook them on both sides.
Wash the eggplants thoroughly and cut them into slices. Place the slices on a grill pan and cook them on both sides.
Pour extra virgin olive oil into a 26cm pan. Arrange the grilled eggplant slices across the bottom to create the first layer.
Pour extra virgin olive oil into a 26cm pan. Arrange the grilled eggplant slices across the bottom to create the first layer.
Cover the eggplant with tomato sauce, then sprinkle parmesan over the top. Finish the layer with slices of mozzarella and add a small drizzle of extra virgin olive oil. Repeat the process with the remaining ingredients, creating two more layers.
Cover the eggplant with tomato sauce, then sprinkle parmesan over the top. Finish the layer with slices of mozzarella and add a small drizzle of extra virgin olive oil. Repeat the process with the remaining ingredients, creating two more layers.
Cover the pan with a lid and cook for 20 minutes. Remove the lid and continue cooking for another 10 minutes. Enjoy!
Cover the pan with a lid and cook for 20 minutes. Remove the lid and continue cooking for another 10 minutes. Enjoy!
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