Description
Skillet Eggplant Parmesan is a comforting and flavorful one-pan dish that combines crispy breaded eggplant slices with marinara sauce, melted mozzarella, and Parmesan cheese. This Italian-American classic is easy to prepare on the stovetop without the need for baking, making it a perfect weeknight meal that’s both satisfying and vegetarian-friendly.
Ingredients
Scale
Vegetables
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
Coating & Cheese
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
Cooking & Sauce
- 2 tablespoons olive oil, plus more as needed
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1 teaspoon dried oregano
Garnish
- Fresh basil leaves (optional)
Instructions
- Prepare the Eggplant: Lay the sliced eggplant on a paper towel-lined surface and sprinkle evenly with salt. Let it sit for 30 minutes to draw out excess moisture, then pat dry thoroughly with paper towels.
- Coat the Eggplant: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Italian-seasoned breadcrumbs and 1/4 cup grated Parmesan cheese. Dredge each eggplant slice first in flour, then dip into the beaten eggs, and finally coat it with the breadcrumb mixture.
- Fry the Eggplant: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Fry the eggplant slices in batches, cooking each side for 2 to 3 minutes until golden brown and crispy, adding more oil if necessary. Remove cooked slices and set them aside on a paper towel to drain excess oil.
- Assemble the Skillet: Wipe out the skillet to remove excess oil and spread 1/2 cup of marinara sauce evenly on the bottom. Arrange half of the fried eggplant slices over the sauce, then spoon additional marinara sauce on top. Sprinkle with half of the shredded mozzarella, a portion of the remaining Parmesan cheese, and a pinch of dried oregano.
- Layer Remaining Ingredients: Repeat layering with the remaining eggplant slices, marinara sauce, mozzarella, Parmesan cheese, and oregano, finishing with a generous layer of cheese on top.
- Cook the Dish: Cover the skillet and simmer on low heat for 10 minutes to allow the flavors to meld and cheese to melt. Alternatively, place the skillet under a broiler for 2 to 3 minutes until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from heat, garnish with fresh basil leaves if desired, and serve hot for a satisfying vegetarian main dish.
Notes
- No baking required—this one-pan stovetop method saves time and cleanup.
- To make a lighter version, try air-frying or baking the breaded eggplant slices instead of frying them in oil.
- If you don’t have Italian-seasoned breadcrumbs, add garlic powder, dried basil, and parsley to plain breadcrumbs for similar flavor.
- Use fresh mozzarella if available for a creamier texture.
- Make sure to salt and rest eggplant slices to reduce bitterness and moisture for crispier results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 7g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 75mg
