Eggplant Parmesan Skillet
A one-pan take on a classic Italian favorite, this Eggplant Parmesan Skillet is comforting, cheesy, and packed with flavor. Layers of golden-browned eggplant, rich tomato sauce, and gooey mozzarella make it perfect for weeknight dinners or cozy gatherings.
Ingredients
- 2 medium eggplants sliced into 1/2-inch rounds
- 1 tsp salt for sweating the eggplant
- 2 tbsp olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil chopped (plus more for garnish)
- ½ tsp dried oregano
- Salt and pepper to taste
Instructions
- Prep the eggplant: Lay eggplant slices on paper towels and sprinkle with salt. Let sit for 15 minutes to draw out moisture, then pat dry.
- Brown the eggplant: Heat olive oil in a large oven-safe skillet over medium heat. Cook the eggplant slices in batches until browned on both sides, about 3–4 minutes per side. Set aside.
- Layer ingredients: In the same skillet, spread a thin layer of marinara sauce. Layer half the eggplant, then top with half the remaining marinara, mozzarella, Parmesan, and basil. Repeat the layers.
- Bake: Preheat oven to 375°F (190°C). Transfer skillet to oven and bake for 20 minutes, or until cheese is melted and bubbling.
- Garnish and serve: Remove from oven, garnish with extra basil, and serve hot.
Notes
- For a crispier texture, dredge eggplant in flour and lightly fry before layering.
- Use a broiler-safe skillet and broil the top for 2–3 minutes at the end for a golden cheese crust.
- Add crushed red pepper for a spicy kick or fresh ricotta between layers for a creamier texture.