Description
Skillet Eggplant Parmesan is a comforting and flavorful Italian-inspired dish featuring breaded and pan-fried eggplant slices layered with a rich tomato sauce, topped with melted mozzarella and Parmesan cheese, then baked to perfection. It’s perfect for a satisfying weeknight dinner that combines crispy textures and savory flavors in a one-skillet meal.
Ingredients
Scale
Eggplant and Coating
- 1 medium eggplant, cut into 1/2-inch rounds
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 large eggs, lightly beaten
- 2 tablespoons whole milk
- 1 cup Italian-style breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
Sauce and Toppings
- 3 tablespoons olive oil, plus more as needed
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (28-ounce) can diced tomatoes
- 1 teaspoon granulated sugar
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon kosher salt, plus more to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh basil leaves
Instructions
- Prep and Salt the Eggplant: Preheat the oven to 350°F (175°C). Optionally, sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out moisture and bitterness. Rinse the eggplant slices and pat them dry thoroughly with paper towels.
- Prepare Coating Stations: In separate bowls, mix the flour with 1/2 teaspoon kosher salt, black pepper, and garlic powder for the flour mixture; beat the eggs with whole milk for the egg wash; combine the Italian-style breadcrumbs with dried oregano, dried thyme, and garlic powder for the breadcrumb mixture. This setup will help in evenly coating the eggplant slices.
- Coat the Eggplant: Dredge each eggplant slice in the flour mixture, then dip into the egg wash, and finally coat with the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
- Fry the Eggplant: Heat 3 tablespoons of olive oil in a cast-iron skillet over medium heat. Fry the coated eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and set aside on paper towels to drain excess oil.
- Prepare the Sauce: Using the same skillet, add a bit more olive oil if needed, and sauté the finely diced onion and minced garlic until softened and fragrant, about 5 minutes. Add the canned diced tomatoes, granulated sugar, red chili flakes, and 1/4 teaspoon kosher salt. Stir well and simmer the sauce on medium-low heat until thickened, about 10-12 minutes.
- Assemble the Dish: Return the fried eggplant slices to the skillet over the tomato sauce. Evenly sprinkle the shredded mozzarella cheese, grated Parmesan cheese, and 1/2 teaspoon black pepper over the top.
- Bake to Melt Cheese: Place the skillet in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly and the dish is warmed through.
- Garnish and Serve: Remove from the oven, sprinkle with chopped fresh basil leaves, and serve immediately for a comforting and hearty meal.
Notes
- SALTING EGGPLANT: Salting is optional but recommended to remove bitterness and excess moisture.
- COOKING SKILLET: A cast-iron skillet is preferred for even heat distribution and oven safety.
- LEFTOVERS: Store covered in the refrigerator for up to 3 days and reheat gently in the oven.
- MAKE IT GLUTEN-FREE: Use gluten-free flour and breadcrumbs instead of all-purpose flour and regular breadcrumbs.
- FRESH BASIL: Adding fresh basil at the end enhances flavor with a bright, herbaceous note.