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Skillet Eggplant Parmigiana
(9 Votes)
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- SERVES
- 4
- COOK TIME
- 30 Min
When time is short and the weather is warm, keep your cool and your kitchen cool by making our hearty Skillet Eggplant Parmigiana. This twist on the classic Italian favorite will make you a kitchen hero.
What You'll Need
- 2 eggs
- 1 1/2 cups Italian-seasoned bread crumbs
- 1 medium eggplant (about 1 pound), cut into 1/4-inch slices
- 1/3 cup vegetable oil, divided
- 1 (24-ounce) jar marinara sauce, divided
- 1 1/2 cups shredded mozzarella cheese
What to Do
- Place eggs in a shallow dish and beat lightly. Place bread crumbs in another shallow dish.
- Dip eggplant slices in egg then place in bread crumbs and pat crumbs lightly onto both sides.
- In a large skillet, heat 2 tablespoons oil over medium heat until hot. Fry eggplant 1 to 2 minutes per side, or until golden, adding more oil as needed. Remove to platter.
- When finished frying eggplant, discard oil and place 3/4 cup sauce in skillet. Layer with fried eggplant then spoon 3/4 cup sauce over eggplant and sprinkle with 1/2 cup cheese. Repeat layers 2 more times, finishing with sauce and reserving 1/2 cup cheese.
- Cover and heat 12 to 15 minutes on medium-low heat. Remove cover and sprinkle with remaining cheese; cook 3 to 5 minutes, or until cheese is melted. Serve immediately.
Notes
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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gloglo69 0378690
Nov 10, 2013
I have the same question as Clouddarlene 8935165. Do you peel first?
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Test Kitchen Team
Nov 12, 2013
Because we sliced the eggplant so thin, we left the skin on. But, this recipe will be just as good if you prefer to peel the eggplant.
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Clouddarlene 8935165
Sep 09, 2013
On the eggplant parm(skillet) version do u peel it first or not?
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Clouddarlene 8935165
Sep 11, 2013
The skillet eggplant parm. Do u peel the eggplant or leave the skin on?
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rmvetrano 1802910
Aug 10, 2012
Just love this recipe! I've made it twice already and am sharing the recipe with coworkers. My boss made it and loved it as well. This works wonderfully with a toasted subroll. So easy and tasty!!
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REISER 55
Mar 02, 2012
LOVED IT JUST WANTED TO HELP KREEWOMAN PRINT IT, JUST CLICK ON THE PICTURE, YOU SHOULD GET IT, GOOD LUCK, KEEP TRYING YOU WILLBE GLAD YOU DID.
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REISER 55
Mar 02, 2012
MY FAMILY LOVED IT, I HAVE GIVEN THE RECIPE TO SEVERAL PEOPLE AND THEY LOVED IT ALSO, EASY AND OH SO GOOD!!!!!!!
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gailron1975 7544968
Aug 18, 2011
Sorry, this was not good at all. We love eggplant parm, but not this version. We had to throw it away.
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kreewoman
Aug 11, 2011
For the past 2 weeks, the recipes will not print. It will only print the very top of the kfor page and nothing else and does it for 3 pages.
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