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!