There’s something deeply satisfying about a warm, cheesy plate of Skillet Eggplant Parmesan. It’s cozy, filling, and full of rich, familiar flavors. But when you’re short on time or not in the mood to fuss with layers and baking sheets, skillet eggplant Parm steps in to save the day. This one-pan version gives you all the comfort of the classic dish with a lot less effort and cleanup.
Instead of breading and frying the eggplant, which can be time-consuming and a bit messy, the skillet approach keeps things straightforward. Sliced eggplant is cooked until tender and golden, then simmered in tomato sauce right in the pan. As the sauce bubbles gently, the eggplant soaks up all that garlicky, herby goodness. Just before serving, a generous handful of cheese is sprinkled over the top, allowing it to melt into a gooey, irresistible layer.
One of the great things about making eggplant Parm in a skillet is the control it gives you. You can keep it light and fresh with just tomato, basil, and mozzarella, or go for something richer with layers of Parmesan and ricotta stirred in. Either way, the dish is endlessly adaptable and easy to adjust based on what you have in the fridge.
Skillet eggplant Parm is perfect for a weeknight dinner. It comes together quickly, requires minimal prep, and still feels like a real meal. You can eat it on its own, serve it over pasta, or even pile it onto a piece of crusty bread for a rustic sandwich. Leftovers reheat well too, making it a great option for next-day lunches.
This is the kind of dish that proves comfort food doesn’t have to be complicated. With just one skillet and a few simple ingredients, you can bring a classic Italian favorite to the table in under an hour. It’s hearty, cheesy, and full of flavor, without all the hassle. Perfect for when you want something warm and familiar without spending your whole evening in the kitchen.
Ingredients
- 1 eggplant medium, sliced into rounds
- 1 cup cups Italian breadcrumbs seasoned
- 1/2 cup cups all-purpose flour
- 1 egg large, beaten
- 1 cup cups marinara sauce
- 1 cup cups shredded mozzarella cheese
- 1/4 cup cups parmesan cheese grated
- 2 tbsp tablespoons olive oil for frying
- to taste Salt and pepper
Instructions
- Slice the eggplant into rounds, about 1/2 inch thick. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
- Set up a breading station with flour, beaten egg, and breadcrumbs in separate shallow dishes.
- Dredge each eggplant slice first in flour, then in egg, and finally coat with breadcrumbs.
- Heat olive oil in a skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side.
- Remove the fried eggplant slices from the skillet and drain on paper towels.
- Reduce the heat to low and add a layer of marinara sauce to the skillet. Place the fried eggplant slices back in the skillet.
- Top with more marinara sauce, shredded mozzarella, and grated Parmesan cheese.
- Cover and cook until the cheese is melted and bubbly, about 5-7 minutes.
- Serve hot, garnished with fresh basil if desired.
Nutrition
Honestly, this was super easy to make! The eggplant came out crunchy just like I wanted.
Sounds delicious! Can’t wait to try it myself, thanks for sharing! 😊
Yum yum! My new favorite dish! I forgot the cheese tho 😕. Still tasty!
This was fantastic! My family loved it! 🍆❤️
Too much oil in this recipe, I wasn’t using that much in mine. Greasy!!
I don’t see how this can be good… Eggplant? Really? Maybe just stick to regular Parm.
Eggplant is actually really good! You just gotta give it a chance. This sounds delicious.