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You guys are going to LOVE this Skillet Eggplant Parmesan!! Cooking eggplant in a skillet amps up its flavor and gets it all tender while keeping the healthy stuff intact. It’s so yummy and quick, making it a great choice for cooking up a dinner or side dish without losing any of the good stuff!
Why eggplant? Eggplants are low in calories and rich in fiber, vitamins, and minerals. They contain antioxidants that help protect cells from damage, and they can also help improve heart health and aid in digestion. Additionally, eggplants are a good source of nutrients like potassium, vitamin C, and vitamin K. You really can’t go wrong here!
Preheat oven to 425 degrees.
Salt your eggplant rounds and lay in between 2 paper towels to draw out excess moisture.
Heat a skillet over medium heat. Add a generous drizzle of olive oil (about 2 tablespoons) and then add the panko breadcrumbs, oregano, garlic powder, black pepper, kosher salt, and red chili flakes. Sauté until the breadcrumbs are toasted and light brown in color, about three minutes. Set breadcrumbs aside in a small bowl.
In the same skillet over medium heat, add a generous drizzle of olive oil (about 2 tablespoons), then add in the eggplant slices and cook for about 3 to 5 minutes each side until eggplant is soft. This can be done in batches. Set aside.
Add one cup of red sauce to the skillet and then place the eggplant on top.
Add mozzarella cheese on top of the eggplant slices then evenly sprinkle the toasted bread crumbs on top. Bake for 5 to 7 minutes or until cheese is melted.
Garnish with fresh basil and serve!
Photography by Angelica Oles.
