Catch a glimpse of tasty Sicilian cuisine with a lighter & quicker version of the classic Parmigiana di Melanzane ( Eggplant Parmigiana).
Trust me, these Eggplant Parmigiana Skewers are gonna be your dinner this evening, tomorrow, and the day after... they're SO addicting.
Only a few simple fresh ingredients are required, and 10 min of your time. Plus, they're 100% vegetarian.
CLASSIC PARMIGIANA VS GRILLED PARMIGIANA SKEWERS
The classic Eggplant Parmigiana "made in Sicily" is a staple in Italian cuisine, and is one of the most awesome food combinations you will never experience.
Deep-fried eggplant slices + slowly cooked fresh tomato sauce + tons of freshly grated Parmesan = All you need to be happy.
As delicious it sounds it's not one of the lightest dishes around, so, if you're a parmigianaholic like me, a simple, healthier version is definitely worth trying.
These easy-to-make grilled Eggplant Parmigiana Skewers are the BEST ever alternative to the traditional Sicilian recipe.
A QUICK EGGPLANT APPETIZER
These Eggplant Parmigiana skewers take about 15 min from start to table.
The aubergine slices are not deep-fried as the original recipe recalls, instead, they're lightly brushed with oil and grilled until crisp. You could also try to roast the eggplant in the oven, it's really up to you.
The skewers have a fantastic mozzarella and Parmesan filling, that simply melts in your mouth.
I've replaced the tomato sauce with a simple tomato & basil tartare that freshens up the dish and makes a lighter, flavorful companion for the grilled eggplant. It also saves you the 20 minutes you need for the classic tomato sauce.
Re-inventing a traditional dish is not always an easy task, and some may consider it even irreverent, I find it inspiring. The aim of interpreting a classic recipe is for me a way to give you a new, different point of view.
The Eggplant Parmigiana Skewers are just one of the many alternatives to the classic Parmigiana. If you want to start from the basics, have a look at this accurate recipe for the Parmigiana alle Melanzane.
MORE SICILIAN RECIPES
- Sicilian Pasta alla Norma
- Prawn Linguine - Authentic Italian Recipe
- Traditional Sicilian Caponata {Vegan+GF}
- Baked Arancini with Salmon & Peas
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Grilled Eggplant Parmigiana Skewers
Ingredients
- 1 large eggplant, sliced into ¼ inch rounds
- 2 fresh tomatoes, peeled and seeded
- 4 basil leaves, chopped
- 1 mozzarella, finely cubed
- 2 tablespoon Parmesan cheese, grated
- Extavirgin olive oil
- Salt & Pepper
Instructions
- Brush the eggplant slices on both sides with olive oil, and season to taste.
- Heat a large grilling pan over medium heat.
- Grill the eggplant 2 mins per side, until crisp and cooked through.
- Remove the eggplant slices from the pan and allow to cool slightly.
- In the meantime, cube the tomatoes and fold into a small bowl. Add basil, drizzle with little oil and season to taste with salt and black pepper.
- Arrange 1 tablespoon mozzarella and 1 teaspoon of chopped tomatoes on top of an eggplant slice and sprinkle with a pinch of Parmesan. Gently roll and pierce with a wooden skewer. Continue until you have 4- 5 rolls per skewers.
- Grill the skewers until nicely charred on both sides, about 2-3 minutes.
- Serve the skewers with the remaining tomato tartare on top and decorate with extra basil leaves. Enjoy!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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