Skillet Eggplant Parmesan
From hayleesgrandma 16 years ago
- 30 minutes to make
- Serves 4
This is so easy
Ingredients
- 1 1/2 pounds eggplant, unpeeled, 1/4-inch slices shopping list
- 2 eggs , lightly beaten shopping list
- 1 cup packaged seasoned bread crumbs shopping list
- 4 tbsp olive oil shopping list
- 1 jar (26 ounces) marinara sauce shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp dried Italian seasoning shopping list
- 1/4 tsp red-pepper flakes shopping list
- 4 ripe plum tomatoes, seeded and chopped shopping list
- 2 cups shredded mozzarella cheese shopping list
- 1/4 cup grated parmesan shopping list
How to make it
- 1. Dip eggplant slices into egg; coat with crumbs.
- 2. Heat 2 tbsp 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 tbsp 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.
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