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While traveling through Italy, Eggplant Parmesan (or Aubergine Parmesan) became one of my favorite dishes.
While the name “Parmigiana” might suggest a connection to the Italian city of Parma, the dish does not originate from that region.
Instead, it is believed that the name “Parmigiana” is derived from the Sicilian dialect term “parmiciana” or “parmiciana,” which refers to the wooden slats used in traditional window shutters, possibly alluding to the layering of the eggplant slices in the dish.
Now, you can find eggplant parmesan in either Northern or Southern Italy, with a version of this dish on most menus. Interestingly though, eggplant Parmesan (or melanzane parmigiana) is typically served as an appetizer dish.
It is most often baked in the oven like a lasagna, but I’ve adapted the recipe so that it can be cooked on a stovetop.
I travel frequently I often end up staying in places that either don’t have an oven or have limited burners on the stove.
Beyond that, sometimes turning on the oven during summer when eggplant is easiest to find isn’t practical.
Luckily, this version of Skillet Eggplant Parmigiana is very simple to make right on the stove.
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I do recommend the initial step of salting the eggplant rounds and allowing them to sit for about an hour to remove any potential bitterness. But if you’re pressed for time, skip it.
Sean and Jen, you are life-savers! We are in the midst of a normal south Texas summer, so, yes, miserably hot...no going outside after 11 a.m., turn the A.C. up to 76 or higher so that some other poor family doesn't suffer a brown-out/black-out because the grid can't handle the demand, and ABSOLUTELY NO TURNING ON THE OVEN UNTIL OCTOBER... maybe even Thanksgiving at the rate we are going. So, that means everything is cooked on the stove-top or microwaved, or is served cold. We want to use all the summer veggies, but not baked in the oven. I followed your recipe last week and it was SO GOOD that my family wants it in the weekly rotation. I found I could sweat the eggplant slices the day before and then make the dish (including the 20+ minutes simmering) in less than an hour. The only modifications I made were to mix Panko crumbs in with the usual breadcrumbs, plus add spices like ground oregano, ground garlic and cracked rosemary in with the flour, egg wash and crumb coatings, to add flavor. We are avoiding salt, but the spices, plus the salt still in the eggplant (even after rinsing) was plenty. Thank you for this!
Tuesday 4th of July 2023
Hey Robin! So glad the recipe is working for you. You made our day by reaching out and telling us your story! Jen and Sean
Monday 23rd of July 2018
Substituted spag sauce and I just love this recipe thanks so much!
Thursday 28th of June 2018
Iâ€™m not a big eggplant fan and I must say this wasnâ€™t bad! Definitely salt the eggplant first as suggested. I didnâ€™t rinse, but just patted dry with paper towels. I use more cheese than called for. No need to heat the oven which is a plus in the summer. Iâ€™m going to make some to freeze!
Wednesday 4th of July 2018
I'm so glad the recipe worked well for you. I was also not a huge eggplant fan until I learned how to make it. Now I love it! Thanks so much for your comment.
Sunday 17th of December 2017
This . Is. Awesome. Awesome sauce, literally! Ran out of tomato sauce, made my own ( internet). Impressed myself. Thanks for an awesome recipe. Wish I could upload a pic.
Tuesday 26th of December 2017
Thank so much - your comment made my day!
Tuesday 6th of September 2016
...you had me at stovetop. Love your easy and delicious-looking rendition of this classic! Can't wait to try it out!