Savory Skillet Eggplant Parmesan
A delicious and quick eggplant parmesan cooked in a skillet with layers of marinara and cheese.
Ingredients
- 2.0 medium eggplants
- 1.0 cup marinara sauce
- 1.0 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1.0 cup breadcrumbs
- 2.0 tablespoons olive oil
- 1.0 teaspoon garlic powder
- 1.0 teaspoon dried oregano
- 1.0 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Prep the Eggplant: Start by preparing the eggplant. Sprinkle the sliced eggplant rounds with salt and let them sit for about 10 minutes to draw out moisture. Rinse and pat dry to remove excess salt.
- Coat the Eggplant: In a shallow dish, combine breadcrumbs, garlic powder, oregano, salt, and black pepper. Dip each eggplant slice in the breadcrumb mixture, ensuring an even coating on both sides.
- Heat the Skillet: In a large skillet, heat olive oil over medium heat. Once hot, add the breaded eggplant slices in batches, cooking for about 3-4 minutes on each side until golden brown and crispy. Remove the cooked eggplant from the skillet and place it on a paper towel-lined plate to absorb excess oil.
- Layer in the Skillet: In the same skillet, layer half of the cooked eggplant slices, followed by half of the marinara sauce. Sprinkle half of the mozzarella cheese and half of the Parmesan cheese on top. Repeat with the remaining eggplant, marinara sauce, and cheeses, creating a second layer.
- Melt the Cheese: Reduce the heat to low, cover the skillet with a lid, and allow it to cook for about 5-7 minutes or until the cheese has melted and is bubbly.
- Serve: Once done, remove from heat and let it sit for a couple of minutes. Garnish with fresh basil leaves if desired. Serve hot and enjoy your delicious, Quick 30-Minute Eggplant Parmesan Skillet!
Notes
Fresh basil leaves for garnish are optional.