Skillet Eggplant Parmigiana

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 cup 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 cup 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?

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.

Clouddarlene 89351 65

Sep 09, 2013

On the eggplant parm(skillet) version do u peel it first or not?

Clouddarlene 89351 65

Sep 11, 2013

The skillet eggplant parm. Do u peel the eggplant or leave the skin on?

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!!

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.

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!!!!!!!

gailron1975 754496 8

Aug 18, 2011

Sorry, this was not good at all. We love eggplant parm, but not this version. We had to throw it away.

DORE

May 19, 2024

@gailron1975 Why would you give a recipe five stars if you did not like it?