Description
Skillet Eggplant Parmesan is a cozy, one-pan take on the classic Italian dish. Tender eggplant slices are breaded and fried to a golden crisp, then layered with rich marinara sauce, melted mozzarella, and Parmesan cheese, all cooked on the stovetop for a comforting and easy weeknight meal.
Ingredients
Scale
Eggplant Preparation
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
Breading Station
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese (divided: 1/4 cup for breadcrumb mix, 1/4 cup for layering)
Cooking
- 2 tablespoons olive oil, plus more for frying
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
Garnish
- Chopped fresh basil (optional)
Instructions
- Prepare Eggplant: Sprinkle the eggplant slices with 1 teaspoon of salt and let them sit for 20–30 minutes to draw out excess moisture. Afterward, pat them dry thoroughly with paper towels to ensure good breading adhesion.
- Breading: Set up a dredging station with flour in one bowl, beaten eggs in another, and a mixture of Italian-style breadcrumbs combined with 1/4 cup grated Parmesan cheese in a third bowl. Coat each eggplant slice first in flour, then dip into the eggs, and finally press into the breadcrumb-Parmesan mixture to coat evenly.
- Fry Eggplant: In a large skillet over medium heat, pour enough olive oil to create a thin layer for shallow frying. Fry the breaded eggplant slices in batches, cooking about 2–3 minutes per side until they turn golden brown and crisp. Remove the slices and drain on paper towels if desired.
- Assemble in Skillet: Wipe out the skillet to remove excess oil, then add 1 tablespoon olive oil and spread it evenly. Pour a layer of marinara sauce on the bottom, place a layer of fried eggplant slices over the sauce, spoon additional marinara over the eggplant, sprinkle the remaining 1/4 cup Parmesan and the shredded mozzarella cheese evenly on top. Season with black pepper and dried oregano.
- Cook Covered: Cover the skillet with a lid and cook over low heat for 10–15 minutes. This allows the sauce to warm through and the cheese to melt into a bubbly, gooey topping.
- Garnish and Serve: Remove from heat and garnish with chopped fresh basil if desired. Serve hot and enjoy your comforting skillet eggplant parmesan.
Notes
- You may use store-bought or homemade marinara sauce according to preference.
- For a crispier cheese topping, place the skillet under a broiler for 2–3 minutes after cooking.
- Serve with crusty bread or a fresh green salad to complete the meal.
