A delicious and quick Skillet Eggplant Parm recipe that’s perfect for a hearty meal. This dish features golden, crispy eggplant slices covered in marinara and topped with a rich layer of melted cheese, all done in a single skillet.
Skillet Eggplant Parm
A delicious and quick Skillet Eggplant Parm recipe that’s perfect for a hearty meal. This dish features golden, crispy eggplant slices covered in marinara and topped with a rich layer of melted cheese, all done in a single skillet.
Ingredients
- 1 medium eggplant sliced into rounds
- 1 cup cups Italian breadcrumbs seasoned
- 1/2 cup cups all-purpose flour
- 1 large egg beaten
- 1 cup cups marinara sauce
- 1 cup cups shredded mozzarella cheese
- 1/4 cup cups grated Parmesan cheese
- 2 tbsp tablespoons olive oil for frying
- to taste salt and pepper
Instructions
- Slice the eggplant into rounds, about 1/2 inch thick. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
- Set up a breading station with flour, beaten egg, and breadcrumbs in separate shallow dishes.
- Dredge each eggplant slice first in flour, then in egg, and finally coat with breadcrumbs.
- Heat olive oil in a skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side.
- Remove the fried eggplant slices from the skillet and drain on paper towels.
- Reduce the heat to low and add a layer of marinara sauce to the skillet. Place the fried eggplant slices back in the skillet.
- Top with more marinara sauce, shredded mozzarella, and grated Parmesan cheese.
- Cover and cook until the cheese is melted and bubbly, about 5-7 minutes.
- Serve hot, garnished with fresh basil if desired.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 1000mgPotassium: 750mgFiber: 10gSugar: 10gVitamin A: 15IUVitamin C: 20mgCalcium: 30mgIron: 15mg
