Skillet Eggplant Parmesan

Skillet Eggplant Parmesan
Servings: 6 Prep 20 mins Cook 30 mins

Ingredients

  • 1 1/2 pounds eggplant, unpeeled, 1/4-inch slices
  • 2 eggs, lightly beaten
  • 1 cup packaged seasoned bread crumbs
  • 4 tablespoons olive oil
  • 1 26 ounce jar marinara sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon red-pepper flakes
  • 4 ripe plum tomatoes, seeded and chopped
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan

Make It

1. Dip eggplant slices into egg; coat with crumbs.

2. 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. Let skillet cool slightly; wipe clean. Spread 3/4 cup marinara sauce in skillet; arrange half of eggplant on top.

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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 407, Fat, total (g): 24, chol. (mg): 105, sat. fat (g): 8, carb. (g): 34, fiber (g): 6, pro. (g): 16, sodium (mg): 1414, Percent Daily Values are based on a 2,000 calorie diet.