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Skillet Eggplant Parmesan
Skillet Eggplant Parmesan
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Simplify and appeal: Quick one-skillet Eggplant Parmesan with all the classic flavors. Perfect for a delicious and easy dinner with salad or bread.
Ingredients:
  • For the eggplant
  • 1 medium (1 pound) globe eggplant, cut into 1/2-inch rounds
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • 2 tablespoons whole milk
  • 1 cup Italian-style breadcrumbs
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 6 tablespoons olive oil, divided, plus more as needed
  • For the sauce
  • 1 medium yellow onion, chopped into 1/4-inch pieces
  • 3 cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon kosher salt, plus more to taste
  • For topping
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh basil leaves
Instructions:
  • For optimal flavor, season both sides of the eggplant with 1 tablespoon of kosher salt and rest for 20 minutes. Rinse under cold water and pat dry with a paper towel. Optionally, you can skip the salting step if you're in a hurry. Preheat the oven to 350°F.
  • Bread the eggplant: In one shallow bowl, mix flour, salt, pepper, and garlic powder. In another bowl, combine eggs and milk. In a third bowl, mix breadcrumbs, oregano, thyme, and garlic powder. Coat eggplant slice in flour mix, then dip into egg mix, and finally cover in breadcrumb mix, pressing gently. Repeat for all slices and set aside on a plate.
  • Sear the eggplant: Heat 3 tablespoons of olive oil over medium heat in a deep, 9 or 10-inch cast-iron skillet. Add the eggplant in batches, cooking until golden on each side, about 3 to 4 minutes. Transfer cooked eggplant to a plate and repeat with the remaining pieces. Add more oil between batches if necessary. Once done, turn off the heat and carefully wipe the pan with a paper towel to clean.
  • For the sauce: Start by heating 3 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until slightly softened, about 5 to 6 minutes. Stir in the tomatoes, sugar, chili flakes, and salt. Bring to a boil over high heat, then reduce to low and simmer until slightly thickened, around 10 to 12 minutes. Adjust seasoning with more salt, if desired.
  • Lay the cooked eggplant slices in a circular pattern in the skillet, slightly overlapping, then tuck them into the sauce. Sprinkle with mozzarella, Parmesan, and black pepper.
  • To make this dish: Transfer the skillet to the hot oven and bake until the cheese is melted and all ingredients are heated, approximately 10 minutes. Garnish with fresh basil and serve. Any remaining portions can be stored in a sealed container in the refrigerator for up to 5 days. To reheat, simply use the microwave or place in an oven-safe dish and warm at 350°F until heated throughout. If you enjoyed this recipe, please consider leaving a review and rating below!

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