Improved eggplant Parmigiana ( in 3 versions)

Eggplant Parmigiana is a typical Italian dish made of layers of eggplants and looks like a layered casserole much like lasagna , not to be confused with Parmigiano cheese, a very famous and tasty cheese product of Italy but it can not be used in the recipes of this website.

2 globe eggplants

500 gr of light beef

1 glass of white wine




“fake” bechamel /white sauce (made with half liter of 0,1% fat milk and 2-3 spoons of rice flour)

tomato sauce (few spoonfuls)


Cooking time: 1 hour

1st Version

First of all grill the eggplants, then ground the beef after a good “fat-check” (remove fat parts - neologism).

Cook eggplants and ground beef with celery, carrot and onions (previously minced) and 1 glass of white wine.

Cook on low heat slowly until browned then add 3 spoons of tomato sauce to mix it up.

The fake bechamel is made by stirring flour gradually in the milk and putting the mix in the microwave at low power checking often and whisking it with a fork .

Next we “build” the parmigiana: in a oven pan we put a layer of tomato sauce base, a layer of eggplants one of ground beef and at the end white sauce and some basil on top.

Put in oven and grill for approximately 20 minutes.

P.S. We usually put the parmigiana in the microwave on high for 15 minutes and it is very tasty as well. You choose!


2nd Version

We can add Feta light cheese and we don't use anymore fake bechamel, so the ingredients are: eggplant, feta light, tomato,basil

Use the same method(1st version) to cook it

3rd Version

From a recent experience we have now the possibility to cook with ham 2% fat.

So the ingredients are:

eggplant, fake bechamel, ham 2% fat, tomato, basil.

Use the same method(1 st version) to cook it




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