Skillet Eggplant Parm

Name: Skillet Eggplant Parm
Prep time: 10 min
Total time: 55 min
Yield: 4
Ingredients: 3/4 c. plus 2 tbsp. extra-virgin olive oil; 2 medium eggplants (about 1¾ lb. total), sliced ½" thick; Kosher salt; Freshly ground black pepper; 1 1/2 c. marinara sauce; 1 1/2 c. (6 oz.) shredded mozarella; 3/4 c. (3 oz.) shredded Parmesan; 1/4 c. packed fresh basil leaves, plus more for garnish; 3/4 c. panko bread crumbs

By Dawn PerryPublished: Apr 21, 2022

4 Ratings

Andrew bui

Yields:

Prep Time:

10 mins

Total Time:

55 mins

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There's no doubt that eggplant parmesan is delicious. Really, we can't get enough of this great flavor combination in dishes like Stuffed Eggplant Parm, Eggplant Parm Dip, and Eggplant Rollatini. The classic version of eggplant parmesan takes a lot of work—aka you've got to bread and fry individual slices of eggplant—so it's really ideal for special occasions. Instead, we offer this faster, weeknight-friendly version of eggplant parm that happens to be healthier, too.

Skillet Eggplant Parm has all the flavors you love, including sliced rounds of tender eggplant, tangy marinara sauce, and plenty of cheese. Rather than bread each slice of eggplant, you'll top the entire skillet with panko bread crumbs.

There's no need to cover the dish while baking, since you'll have already started cooking the eggplant on the stovetop, and you're looking to get the bread crumbs nice and crispy. This also means that Skillet Eggplant Parm only needs about 10 minutes in the oven to finish the dish off.

You know where the leftovers gotta go: onto a soft hoagie roll! A smear of pesto would be welcome, as would some more melted cheese. Or, chop up and stir into pasta for an easy dinner. You could also go the healthyish route and spoon leftover Skillet Eggplant Parm on top of creamy polenta.

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Ingredients

3/4 cup
plus 2 tbsp. extra-virgin olive oil
2
medium eggplants (about 1¾ lb. total), sliced ½" thick
Kosher salt
Freshly ground black pepper
1 1/2 cups
marinara sauce
1 1/2 cups
(6 oz.) shredded mozarella
3/4 cup
(3 oz.) shredded Parmesan
1/4 cup
packed fresh basil leaves, plus more for garnish
3/4 cup
panko bread crumbs

Directions

1. Step 1Preheat oven to 400°. Heat ¼ cup oil in a large, oven-safe skillet (about 12") over medium high.
2. Step 2Working in three batches, add eggplant in a single layer and season with salt and pepper. Cook until golden brown on both sides, flipping halfway through, about 4 minutes per side (you may need to adjust the heat between medium and medium-high as you go). Transfer to a plate. Repeat with remaining eggplant, using ¼ cup oil per batch as needed. Remove skillet from heat.
3. Step 3Add 1 cup marinara to the skillet, scraping up any bits stuck to the bottom. Arrange half the eggplant in a single layer and top with half the mozzarella and ¼ cup Parmesan. Top with remaining eggplant, dollop with remaining ½ cup marinara, and top with remaining ½ cup mozzarella, ¼ cup Parmesan, and basil leaves.
4. Step 4In a small bowl, mix panko and remaining ¼ cup Parmesan with remaining 2 tablespoons oil. Season with salt and pepper and over top skillet. Bake until bubbling and breadcrumbs are golden brown, 10 to 12 minutes. Serve hot with more fresh basil leaves, if you like.