Eggplant Parmesan Skillet
Ingredients
- 1 largeeggplant (about 1.5 pounds)
- ½ cupall-purpose flour
- 2egg
- 1 cuppanko breadcrumbs
- ¾ cupparmesan cheese (finely grated)
- 2 cupsmarinara sauce
- 8 ouncesfresh mozzarella (or low-moisture mozzarella)
- ¼ cupfresh basil
- ½ cupolive oil
- ·salt
- ·black pepper
Prep
- 01
Slice 1 large eggplant into 1/4-inch-thick rounds.
- 02
Gently pat eggplant slices dry with paper towels.
Method
- 01
Heat oven to 400°F.
- 02
While the oven heats, heat 1/2 cup olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- 03
Set up three shallow bowls: one with 1/2 cup flour mixed with 1/2 teaspoon salt and 1/4 teaspoon black pepper, one with 2 beaten eggs, and one with 1 cup panko mixed with 3/4 cup grated parmesan.
- 04
Coat each eggplant slice lightly in flour, shaking off excess, then dip in egg, then press into the panko mixture to coat both sides.
- 05
Working in batches, fry eggplant slices 2–3 minutes per side until golden, transferring to a paper towel–lined plate. Do not crowd the pan.
- 06
Once all eggplant is fried, reduce heat to medium. Pour 2 cups marinara sauce into the skillet, then nestle the fried eggplant slices into the sauce, overlapping as needed.
- 07
Tear 8 ounces fresh mozzarella into pieces and scatter over the eggplant. Drizzle with a little more olive oil if the skillet looks dry.
- 08
Transfer the skillet to the oven and bake 12–15 minutes, until the cheese is melted and bubbling at the edges.
- 09
Remove from oven and scatter fresh basil over the top. Serve warm directly from the skillet.
Spice Tips
This recipe is mild and classic. To add warmth, sprinkle red pepper flakes over the finished dish or mix a pinch of cayenne into the panko breading. A squeeze of fresh lemon juice on top brightens the flavors.
For a lighter version, bake the breaded eggplant slices on an oiled baking sheet at 425°F for 15 minutes before assembling with sauce. Leftovers reheat beautifully in a 325°F oven for about 10 minutes, covered.