Description
This Skillet Eggplant Parmesan is a comforting and flavorful dish featuring breaded and pan-fried eggplant slices topped with a rich tomato sauce and melted cheeses. Finished in the oven, it offers a perfect balance of crispy, savory, and cheesy textures, ideal for a satisfying vegetarian meal.
Ingredients
Scale
Eggplant and Breading
- 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
- 3 tablespoons olive oil, plus more as needed
Sauce
- 3 tablespoons olive oil
- 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
Toppings
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh basil leaves
Instructions
- Prepare Eggplant: Optionally, slice the eggplant and sprinkle with salt. Let it sit for 20 minutes to draw out any bitterness, then rinse and pat dry thoroughly.
- Preheat Oven: Set your oven to 350°F (175°C) to have it ready for finishing the dish.
- Bread Eggplant: Prepare three separate bowls: one with the flour, salt, pepper, and garlic powder mixture; one with the lightly beaten eggs and milk; and one with Italian-style breadcrumbs mixed with oregano, thyme, and additional garlic powder. Dip each eggplant slice first into the flour mixture, then the egg wash, and finally coat with the breadcrumb mixture.
- Cook Eggplant: Heat 3 tablespoons of olive oil in a cast-iron skillet over medium heat. Fry the breaded eggplant slices until they turn golden brown on both sides. Remove and set aside.
- Make Sauce: Using the same skillet, add the olive oil and sauté the diced onion and minced garlic until fragrant and translucent. Stir in the diced tomatoes, granulated sugar, red chili flakes, and kosher salt. Let the sauce simmer gently until it thickens and flavors meld.
- Assemble: Return the cooked eggplant slices to the skillet atop the tomato sauce. Evenly sprinkle shredded mozzarella, grated Parmesan, and black pepper over the eggplant.
- Bake: Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the cheese is melted, bubbly, and warmed through.
- Serve: Remove from oven, garnish with chopped fresh basil, and serve hot for a comforting and delicious meal.
Notes
- Salting the eggplant reduces bitterness and moisture for a better texture.
- Use a cast-iron skillet to retain heat evenly during frying and baking.
- If you don’t have Italian-style breadcrumbs, mix plain breadcrumbs with Italian seasoning.
- Fresh basil adds a fragrant finish, but it can be substituted with dried basil if needed.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
