Stove Top Eggplant Parmigiana

Stove Top Eggplant Parmigiana, another wonderful way to enjoy this classic dish!

Stove Top Eggplant Parmigiana


For 6 Person(s)

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
  • 1/2 cup fresh basil leaves
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  1. Nonna's Marinara Sauce (Recipe HERE)
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle with fresh basil leaves and serve.

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