Skillet Eggplant Parmesan

Looking for a healthier version of eggplant parmesan, check out my skillet recipe! Deep purple and glossy with a unique texture and flavor, who doesn’t love eggplant. Nutrient dense and antioxidant rich, eggplant is part of the nightshade family, along with peppers, potatoes, and tomatoes. There is no replacement for battered and fried eggplant, smothered with sauce and cheese, however, this lighter version is a close second. I skip the step of battering the eggplant and just sauté the slices in olive oil with salt, pepper and a pinch of dried oregano.

The key step to achieving tender eggplant is to salt the rounds for about 30 minutes before cooking. This method called sweating, draws out the moisture and tempers the bitterness. Rinse the salt from the eggplant before cooking. You’ll sauté the eggplant in an oven-safe cast iron skillet. Roasting the eggplant on a sheet tray in a single layer is a good option too. Pick your favorite brand of jarred tomato sauce and top the eggplant with shredded mozzarella, freshly grated parmesan cheese and freshly chopped basil. Simple and delicious!


Skillet Eggplant Parmesan
Print Recipe
Servings
4-6 servings
Servings
4-6 servings
Skillet Eggplant Parmesan
Print Recipe
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. To salt the eggplant, take the 1/4 inch rounds and place on a parchment-lined sheet tray or in a colander. Sprinkle generously with salt (you'll be rinsing most of it off) and let it sit for about 30 minutes. Before cooking, thoroughly rinse the eggplant and pat it dry.
  2. Preheat oven to 425ºF. Heat 2 tablespoon of the olive oil in a large oven-safe skillet on the stovetop over medium heat. Arrange half of the eggplant slices in the pan without any overlap. Season the eggplant with salt, pepper and the dried oregano. Let the eggplant cook for about 5 minutes and then flip and cook for another 3 to 4 minutes, until softened and lightly browned on both sides, and transfer to a plate. Add the remaining olive oil to the pan and repeat with remaining eggplant slices. Or lay the eggplant on a sheet tray lined with parchment paper, coat with olive oil and sprinkle with salt, pepper and the dried oregano. Bake for 20 minutes or until the eggplant has softened and is lightly browned.
  3. Pour half of the sauce into the skillet and layer half of the sautéed eggplant slices over the sauce. Top with half the shredded mozzarella and parmesan cheeses. Sprinkle the fresh basil on top. Repeat these steps to create a second layer. Drizzle a little extra-virgin olive oil over the top, and transfer the skillet to the oven. Bake for 15 minutes or until the cheese is melted and bubbling. Let cool in the pan for 5 minutes. Garnish with remaining fresh chopped basil and more parmesan cheese, if desired.

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