Easy Skillet Eggplant Lasagna
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Mama mia! This super quick Italian favorite is great served alone or on an Italian roll for sandwiches. This recipe for vegetarian lasagna sure is a winner!
What You'll Need
- 1 cup Italian-seasoned breadcrumbs
- 1 (1-pound) eggplant, cut into 1/4-inch slices
- 2 large eggs, beaten
- 1/4 cup vegetable oil, divided
- 1 (26-ounce) jar marinara sauce
- 1 cup (4 ounces) shredded mozzarella cheese
What to Do
- Place breadcrumbs in a shallow dish. Dip eggplant slices in eggs; dredge in breadcrumbs, shaking off excess.
- Heat 2 tablespoons oil in a large skillet over medium heat until hot. Fry half of eggplant slices in hot oil until golden on each side. Remove from skillet; keep warm. Add remaining oil to skillet; fry remaining eggplant slices until golden on each side. Return reserved eggplant slices to skillet.
- Pour marinara sauce over eggplant. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until eggplant is tender. Sprinkle with cheese; cover and simmer 1 to 2 more minutes or until cheese melts.
If you liked this recipe, be sure to check out our collection of 19 Easy Lasagna Recipes.
- Looking for more tasty recipes with eggplant? Click here to check out our collection of Easy Eggplant Recipes: 17 Simple Recipes with Eggplant.
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