Skillet Eggplant Parmesan

Makes 6
Prep 20 m
Cook 30 m



  1. 1 of 4 Dip eggplant slices into egg; coat with crumbs.
  2. 2 of 4 Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Cook eggplant in 3 batches until browned, 2 minutes each side; add oil as needed. Transfer to plate.
  3. 3 of 4 Let skillet cool slightly; wipe clean. Spread 3/4 cup marinara sauce in skillet; arrange half of eggplant on top.
  4. 4 of 4 Mix salt, Italian seasoning, pepper flakes and tomatoes in bowl. Spoon half over eggplant; top with 1 cup marinara sauce. Sprinkle with 1 1/2 cups mozzarella, 2 tablespoons Parmesan. Repeat layering, placing mozzarella in mounds on top so each serving will have a portion. Cover skillet; simmer 20 minutes, until heated through and cheese is melted. Makes 6 servings.
Nutrition Information for Skillet Eggplant Parmesan
Servings Per Recipe: 6
Per Serving: 1414 mg sodium, 16 g pro., 407 kcal cal., 8 g sat. fat, 6 g fiber, 34 g carb., 105 mg chol., 24 g Fat, total
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Printed from 07/23/2019