Alessandra Panzieri’s Skinny Eggplant Parmesan

Melanzana Parmigiana Magra di Alessandra Panzieri

For 8 people

This is as light as Eggplant Parmesan gets—the only fat is in the mozzarella and parmesan cheeses, and you don’t need very much! Even the sauce is made without oil. Alessandra owns the very beautiful, eco-sustainably restored 17th C. farmhouse, Il Bel Canto B & B, where Il Campo/Cucina’s  guests stay during their week in Radicondoli.


8 whole medium eggplants, stems removed

4 cups fresh tomato sauce (see below)

½ kg (1 lb) fresh mozzarella, cut into ½ inch cubes

1 cup grated Parmesan cheese

1 cup thinly sliced fresh basil leaves

salt and pepper


Bring a large pot of salted water to boil, then put in the eggplants, whole. Boil the eggplants until tender when pierced with a fork, about 15 minutes depending on the size of the eggplant.

While the eggplants are boiling, make the sauce (see below).

Remove the cooked eggplants from the water, let cool slightly,s then slice lengthwise one half inch thick.

Layer the ingredients in an oven proof baking dish with sides at least 2 ½” high.

Start with a layer of tomato sauce, then a layer of eggplant, then mozzarella cheese, then Parmesan cheese, then the thinly sliced basil, and finally salt and pepper.  Repeat. Make 2-3 layers.

Bake 45 minutes in a ventilated oven 185 degrees Celsius or 365 degrees Fahrenheit.

Serve warm.

Fresh Tomato Sauce:

1 kg (2.2 lb) garden fresh tomatoes

2 ribs celery

½ cup fresh basil or oregano

Roughly chop the tomatoes and cook over medium heat with celery and fresh basil and/or oregano for about 30 minutes, then add salt and pepper to taste. Puree all with an immersion blender or food processor.