Skillet Eggplant Parmesan

Name: Skillet Eggplant Parmesan
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 eggplant (peeled and sliced into 1/2-inch rounds); 1 teaspoon salt; 2 eggs (beaten); 0.5 cup all-purpose flour; 1 cup plain breadcrumbs; 0.5 cup vegetable oil; 2 cup marinara sauce; 1.5 cup mozzarella cheese (shredded); 0.5 cup Parmesan cheese (grated); 2 tablespoon fresh basil (chopped); 2 slice garlic bread; 4 cup mixed greens; 2 tablespoon Italian dressing

Crispy pan-fried eggplant layered with rich marinara sauce and gooey mozzarella and Parmesan cheeses, finished in a skillet for an easy, comforting Italian classic. Served with crusty garlic bread and a fresh green salad.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Cuisine: Italian
Difficulty: Medium
Cost: $3.32/serving

Dietary

Vegetarian
Pescatarian
Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

1 eggplant (peeled and sliced into 1/2-inch rounds)
1 teaspoon salt
2 eggs (beaten)
0.5 cup all-purpose flour
1 cup plain breadcrumbs
0.5 cup vegetable oil
2 cup marinara sauce
1.5 cup mozzarella cheese (shredded)
0.5 cup Parmesan cheese (grated)
2 tablespoon fresh basil (chopped)
2 slice garlic bread
4 cup mixed greens
2 tablespoon Italian dressing

Instructions

Salt eggplant: Lay eggplant slices on paper towels and sprinkle lightly with 1/2 teaspoon salt. Let sit for 15-20 minutes to draw out excess moisture. Pat dry thoroughly.
Set up breading station: Set up three shallow dishes: one with 1/2 cup all-purpose flour, one with 2 beaten eggs, and one with 1 cup plain breadcrumbs. Season breadcrumbs with remaining 1/2 teaspoon salt and a pinch of black pepper.
Bread eggplant: Dredge each eggplant slice in flour, shaking off excess. Dip in egg, then coat thoroughly in breadcrumbs.
Fry eggplant: Heat 1/2 cup vegetable oil in a large oven-safe skillet (cast iron works well) over medium heat. Fry eggplant slices in batches for 2-3 minutes per side, until golden brown and crispy. Add more oil if needed. Transfer fried eggplant to a plate lined with paper towels to drain excess oil.
Layer and bake: Pour a thin layer of 2 cups marinara sauce into the bottom of the skillet. Arrange half of the fried eggplant slices over the sauce. Top with half of the 1 1/2 cups shredded mozzarella cheese and half of the 1/2 cup grated Parmesan cheese, and 1 tablespoon chopped fresh basil. Repeat layers with remaining eggplant, mozzarella, Parmesan, and 1 tablespoon fresh basil.
Bake: Place the skillet in a preheated oven (no specific preheating needed if using a hot pan from frying) and bake for 15-20 minutes, or until cheeses are melted, bubbly, and lightly golden. While baking, prepare garlic bread according to package instructions.
Prepare salad: In a medium bowl, toss 4 cups mixed greens with 2 tablespoons Italian dressing.
Serve: Remove from oven and let rest for a few minutes. Garnish Skillet Eggplant Parmesan with additional fresh basil, if desired. Serve hot with garlic bread and the fresh green salad.

Notes

To reduce active cooking time, you can prep the eggplant and breading station ahead of time. This dish is excellent for enjoying as leftovers, as the flavors meld beautifully. Reheat gently in the oven or microwave.

Nutrition (per serving)

Calories: 650
Protein: 30.1 g
Carbohydrates: 50.8 g
Fat: 37.5 g
Fiber: 9.2 g
Sodium: 1250 mg
Saturated Fat: 18.5 g
Sugar: 12.3 g
Cholesterol: 120 mg