Eggplant in Tomato Sauce with Cheese
How do you make skillet eggplant Parmesan?
Slice the eggplants, salt them, and let them rest for 30 minutes; then rinse and dry. In a skillet, layer tomato sauce, raw eggplant, mozzarella, and Parmesan with herbs. Cover and cook over medium-low heat for 35 minutes, uncovering at the end, until the eggplant is tender.
A super satisfying and delicious way to eat eggplant. It can be served with delicious fresh bread to better enjoy the sauce. Super easy and quick to make, scented with oregano and basil, simply tasty.
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Servings: For 4 people
Ingredients
- 2 eggplants
- 400 g tomato sauce
- 200 g mozzarella or 1 melting cheese
- 8-10 tablespoons Parmesan
- 3-4 tablespoons extra virgin olive oil
Instructions
Wash the two eggplants well and cut them into thin slices.
Place the eggplants in a large colander and sprinkle coarse salt between each layer. Let rest for about 30-45 minutes.
Slice the mozzarella and place it in a colander to drain the water.
After the eggplant resting time has passed, rinse it well, remove all the salt, and dry it with kitchen paper. In an approximately 26 cm nonstick skillet, add the extra virgin olive oil, 2-3 tablespoons of tomato sauce, and eggplant slices, covering the entire surface of the skillet.
Also add slices of mozzarella and a couple of tablespoons of Parmesan.
Sprinkle with oregano, basil, and pepper. I do not add extra salt because the salt the eggplant absorbed during the resting time is enough for me, and we also have the Parmesan.
Continue in this order until all the ingredients are used. Cover the skillet and cook over medium-low heat for 30-35 minutes, then remove the lid and cook for another 5 minutes. Gently insert a small knife to check that the eggplant is soft, meaning cooked.
Serve very hot.
Enjoy your meal!
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- 2 eggplants
- 400 g tomato sauce
- 200 g mozzarella or 1 melting cheese
- 8-10 tablespoons Parmesan
- 3-4 tablespoons extra virgin olive oil