Skillet Eggplant Parmesan – A Delicious Family Dinner Ready in 1 Hour
Short introduction
Skillet Eggplant Parmesan is a comforting Italian dish that features layers of crispy fried eggplant, savory marinara sauce, and gooey melted cheese. This one-skillet version takes the classic recipe and simplifies it, making it easier and quicker to prepare without sacrificing flavor. Whether you’re looking for a satisfying vegetarian dish or a delightful alternative to traditional pasta, this recipe is sure to please everyone at the table.
Why you’ll love it
This Skillet Eggplant Parmesan is not just delicious; it also offers several benefits. It is a hearty meal packed with nutrients from vegetables, especially eggplant, which is low in calories and high in fiber. Moreover, the use of a skillet for cooking ensures that you can enjoy this comforting dish with less cleanup compared to baking in a casserole. Plus, it’s versatile and can be customized with your favorite ingredients. You can prepare it in about an hour, making it a perfect weeknight dinner.
Ingredients
- 2 medium eggplants, sliced
- 1 cup Panko breadcrumbs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Salt and pepper to taste
- Olive oil for frying
- Fresh basil for garnish (optional)
Substitutions & key variations
- Eggplant: You can substitute the eggplant with zucchini, mushrooms, or even cauliflower for different flavors.
- Cheese: Use different kinds of cheese, such as provolone or ricotta, if you prefer.
- Breadcrumbs: If you can’t find Panko breadcrumbs, standard breadcrumbs work just as well, though Panko gives a lighter, crispier texture.
- Sauce: Any pasta sauce can replace marinara, such as pesto or a homemade sauce.
Step-by-step
Step 1: Prepare the Eggplant
Preheat your oven to 375°F (190°C). Start by slicing the eggplants into rounds and sprinkle them lightly with salt. Let them sit for 30 minutes. This process helps draw out excess moisture, making the eggplants firmer and enhancing the flavor.
Step 2: Rinse and Dry
After 30 minutes, rinse the eggplant slices under cool water to remove the salt and pat them dry with paper towels. This step is important to prevent the dish from being overly salty.
Step 3: Dredging Station
Set up a dredging station. You will need three bowls: one with all-purpose flour, another with beaten eggs, and the last one with Panko breadcrumbs. You will be coating each slice of eggplant in this order: flour, then egg, and finally breadcrumbs.
Step 4: Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Once hot, add the eggplant slices, working in batches if needed. Fry them until they are golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
Step 5: Layer the Ingredients
In a baking dish, spread a layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices over the sauce. Top with mozzarella cheese, and sprinkle some grated Parmesan. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and a sprinkling of Panko breadcrumbs on top.
Step 6: Bake
Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden. This adds a delightful crispiness to the dish.
Step 7: Serve and Garnish
Let the dish cool for a few minutes before serving. Garnish with fresh basil for a fresh touch, enhancing both visual appeal and flavor.
Tips to make Skillet Eggplant Parmesan
- Temperature: Ensure the oil is hot enough before adding the eggplant to achieve a crispy texture.
- Texture: Don’t overcrowd the skillet while frying eggplants; fry them in batches to ensure even cooking.
- Common mistakes: Avoid skipping the salting process, as it helps remove excess moisture. Also, be careful not to burn the breadcrumbs while baking.
How to serve Skillet Eggplant Parmesan
Serve this dish warm straight out of the oven, perhaps with a side of garlic bread or a simple green salad. It’s perfect for a family dinner or a comforting meal to enjoy with friends.
Storage & reheating
Store leftover Skillet Eggplant Parmesan in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil, and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes.
Frequently Asked Questions
1. Can I make this ahead of time?
Yes! You can prepare the eggplant and layer the dish a few hours beforehand, then bake when ready to serve.
2. Is this dish gluten-free?
You can make it gluten-free by using gluten-free breadcrumbs and flour.
3. Can I freeze Skillet Eggplant Parmesan?
Yes, you can freeze it before baking. Assemble the dish, cover it tightly, and freeze. Bake from frozen, adding extra time to the cooking process.
4. What’s the best way to fry eggplant?
Make sure your oil is hot before adding the eggplants, and allow them to fry without overcrowding for a golden, crispy layer.
5. Is it necessary to salt the eggplant?
Salting is important as it helps remove moisture and bitterness from the eggplant, leading to a better texture and flavor in the final dish.
Nutrition notes / equivalents
Eggplant is low in calories and a good source of fiber. It also provides vitamins like B1, B6, and essential minerals such as potassium and magnesium, making this meal a nutritious option.
Conclusion
Skillet Eggplant Parmesan is a delightful dish that is both comforting and easy to prepare. Its layers of flavor and texture are sure to impress, making it a family favorite. Whether it’s for a busy weeknight or a special occasion, this recipe is a must-try. Grab your ingredients and make this delicious meal today!
Links to related recipes
- Baked Zucchini Parmesan
- Vegetable Lasagna
- Easy Stuffed Bell Peppers
- Spaghetti Aglio e Olio
- Caprese Salad
Skillet Eggplant Parmesan
Ingredients
Eggplant Preparation
- 2 medium medium eggplants, sliced
Breading Mixture
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
Main Ingredients
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Frying
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into rounds and sprinkle them lightly with salt. Let them sit for 30 minutes.
Rinse and Dry
- After 30 minutes, rinse the eggplant slices under cool water to remove the salt and pat them dry with paper towels.
Dredging Station
- Set up a dredging station with one bowl for flour, another for beaten eggs, and a third for Panko breadcrumbs.
- Coat each slice of eggplant in flour, then egg, and finally breadcrumbs.
Fry the Eggplant
- In a large skillet, heat olive oil over medium heat. Fry eggplant slices until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
Layer the Ingredients
- In a baking dish, spread a layer of marinara sauce at the bottom.
- Arrange fried eggplant slices over the sauce, top with mozzarella cheese and sprinkle grated Parmesan. Repeat the layers and finish with mozzarella and Panko breadcrumbs on top.
Bake
- Bake in the preheated oven for about 25-30 minutes, until the cheese is bubbly and golden.
Serve and Garnish
- Let the dish cool for a few minutes before serving. Garnish with fresh basil.