Description
Skillet Eggplant Parmesan is a delicious, comforting Italian-inspired dish featuring tender, caramelized eggplant slices layered with savory tomato-basil sauce, freshly grated Parmesan, toasted panko breadcrumbs, and melty fresh mozzarella, all baked to perfection in a single skillet for an easy yet impressive meal.
Ingredients
Scale
Eggplant and Breadcrumbs
- 6 Tbsp. extra-virgin olive oil, divided
- 3/4 cup panko breadcrumbs
- 2 lbs. globe eggplant, sliced width-wise into 1/2-inch thick rings (about 1 large or 2 small-medium eggplants)
- Salt and pepper to taste
Sauce and Cheese
- 1 (24-oz.) jar tomato-basil sauce (recommend Rao’s brand)
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- 1/2 cup finely chopped fresh parsley, divided
- 1 (8-oz.) ball fresh mozzarella cheese, sliced or torn into thin pieces
Instructions
- Prepare and Toast Breadcrumbs: Preheat your oven to 425ºF. Heat 2 Tbsp. of extra-virgin olive oil in a large oven-safe skillet (preferably cast-iron or stainless steel) over medium heat. Once hot, add the panko breadcrumbs and cook for 5 to 7 minutes, stirring frequently, until they turn golden-brown and crispy. Transfer the toasted breadcrumbs to a separate bowl and set aside.
- Sauté Eggplant Slices: Add another 2 Tbsp. of olive oil to the same pan. Arrange half of the eggplant slices in a single layer without overlapping. Cook undisturbed for 5 minutes, then flip and cook an additional 3 to 4 minutes until the slices become soft and caramelized on both sides. Season with salt and pepper, then transfer to a plate. Add the remaining 2 Tbsp. of oil and repeat with the second half of the eggplant slices. If your skillet is small, cook in three batches to ensure even cooking. While the eggplant is cooking, grate the Parmesan, finely chop the parsley, and slice or tear the mozzarella. Once done, remove skillet from heat and allow it to cool slightly.
- Assemble the Skillet: Pour half of the tomato-basil sauce into the skillet. Be cautious if the skillet is still hot to avoid splattering. Layer half of the sautéed eggplant slices over the sauce. Sprinkle 1/4 cup grated Parmesan cheese and 3 Tbsp. chopped parsley evenly over the eggplant. Scatter half of the toasted breadcrumbs over the cheese and parsley, then top with half of the fresh mozzarella pieces. Repeat this layering process starting with the remaining sauce, followed by the rest of the eggplant, Parmesan, parsley, breadcrumbs, and mozzarella. If desired, grate extra Parmesan cheese over the top and drizzle a little extra-virgin olive oil over the assembled dish.
- Bake and Garnish: Carefully transfer the skillet to the preheated oven and bake for 20 minutes until the cheese is melted and bubbly. Remove from the oven and let the skillet cool for 5 minutes. Garnish with the remaining 2 Tbsp. of fresh chopped parsley before serving.
Notes
- Use an oven-safe skillet, such as cast-iron or stainless steel, to transition from stovetop to oven easily.
- Ensure eggplant slices are cooked thoroughly until caramelized for the best flavor and texture.
- To avoid sogginess, do not overlap eggplant slices while sautéing.
- Be cautious when pouring sauce onto a hot skillet to prevent splatter burns.
- Use high-quality tomato-basil sauce like Rao’s for optimum flavor.
- This dish can be served with a side of crusty bread or a green salad for a complete meal.
