Skillet Eggplant Parmesan

Skillet Eggplant Parmesan comes together in 1 pan for an easy, updated take on the classic Italian dish. Featuring pan-seared eggplant, melty mozzarella, and a crispy Panko topping, this eggplant Parmesan recipe will become a family favorite.

Eggplant Parmesan is a house favorite over here. In fact, I love it so much I made it into lasagna boats AND meatballs.

Not only does this recipe come together in 1 PAN, it calls for minimal ingredients with big flavor impact.

Instead of being fried, the eggplant slices are sautéed in a skillet until golden and caramelized. The sautéed eggplant in this recipe truly rivals any fried version. 

In between the eggplant slices is a luscious mix of Parmesan, mozzarella, fresh parsley, and crispy Panko. It’s a vegetarian Italian favorite that is hearty, filling, and comforting - as it should be!

How to Make Skillet Eggplant Parmesan

Break out your largest oven-safe skillet for this recipe. I prefer using my Staub cast iron, however a stainless steel skillet also works great.

The Ingredients

This recipe utilizes many of the classic contenders for Eggplant Parmesan - the difference lies in the preparation method.

• Eggplant: You need 2 lbs. of eggplant, which amounts to 2 small, or 1 large globe eggplant. You can also use Chinese or Japanese eggplant or fairy tale eggplant in this recipe. 
  • *Pro tip: look for eggplants that are more long than round. This way, you can fit more slices in the pan when cooking.
• Cheese: A mix of fresh mozzarella and Parmesan (or Pecorino Romano) create the classic cheesy duo. Look for an 8-oz. ball of fresh mozzarella in the specialty cheese section. Fresh mozzarella is so much creamier than the blocks or pre-shredded varieties. 
• Sauce: You need 1 (24-oz.) jar of tomato sauce (ideally, tomato basil sauce). I highly suggest going for a quality brand here, such as Rao's. The sauce does a lot of heavy lifting in terms of flavor, so you want to make sure it tastes bright and fresh.
• Parsley: Fresh chopped Italian parsley adds brightness and a pop of color to each layer.
• Panko: Instead of coating the eggplant in panko, the toasted breadcrumbs are layered in between the eggplant. This helps keep the panko crispy, which adds more desirable texture to the dish.

The Directions

Step 1: Toast the Breadcrumbs

Preheat oven to 425ºF.

Heat 2 Tbsp. of oil in a large oven-safe skillet (such as cast-iron or stainless steel) over medium heat. Once hot, add panko breadcrumbs; cook for 5 to 7 minutes, tossing often, until golden-brown and crispy. Transfer to a bowl.

Step 2: Sauté the Eggplant

Add another 2 Tbsp. oil to the pan. Arrange half of the eggplant slices in the pan, avoiding any overlap. Let cook, undisturbed for 5 minutes. Flip, and cook for another 3 to 4 minutes, until soft and caramelized on both sides. Season eggplant slices with salt and pepper, and transfer to a plate.

Repeat with second half of eggplant slices. (Note: you may need to do this in 3 batches if you're using a smaller skillet.)

While the eggplant is cooking, this is a good time to prepare the cheeses. )Shred or finely slice mozzarella, and grate Parmesan.)

Once all of the eggplant is sautéed, remove pan from heat and let cool for a few minutes.

Step 3: Assemble Eggplant Parmesan

Pour half of the sauce into the skillet. (Note: if the skillet is still super hot, the sauce may splatter a bite. Proceed with caution.)

Next, layer half of the sautéed eggplant slices over the sauce. Top with ¼ cup Parmesan and 3 Tbsp. parsley. Scatter half of the breadcrumbs over the Parmesan and parsley, and finish with half of the torn/sliced mozzarella. Repeat in the same order, ending with remaining half of mozzarella. If desired, grate extra Parmesan cheese over the mozzarella topping. 

Drizzle eggplant Parmesan with a little olive oil, and carefully transfer pan to the oven. Bake for 20 minutes. Let cool in the pan for 5 minutes. Garnish with remaining fresh chopped parsley before serving.

FAQs and Expert Tips:

How do you Cut Eggplant for Eggplant Parmesan?

To cut the eggplant into rings:

1. Using a large chef’s knife and sturdy cutting board, arrange the eggplant on its side and slice off the top stem.
2. Slice the eggplant width-wise into ½-inch thick rings.

Do you Peel Eggplant Before Cooking?

Eggplants do NOT need to be peeled prior to cooking. The skin will soften as the eggplant cooks, and become perfectly tender and chewy. The skin also helps hold the flesh in place so it doesn't fall apart after cooking.

What to Serve with Eggplant Parmesan:

• Salad: My 5-ingredient Spicy Artichoke Salad is the perfect bright + briny counter to the richness of the cheese and sauce. 
• Roasted Veggies: Double down on the veggie goodness by serving a batch of Roasted Broccoli or Brussels Sprouts on the side.
• Meatballs: For a well-rounded vegetarian meal, serve alongside my Chickpea Meatballs.

How to Store and Reheat Eggplant Parmesan:

• Note: I do not recommend freezing cooked Eggplant Parmesan. Unfortunately, the eggplant becomes watery when thawed and doesn’t hold up well in the freezer.
  • You can, however prep this recipe ahead and store it in the refrigerator!
• To Make Ahead: Sauté the eggplant up to 1 day in advance. You can also completely assemble and store the layered eggplant Parmesan in the refrigerator 1 day ahead. When ready to bake, let the pan sit at room temperature while you preheat the oven.
  • Cooked Eggplant Parmesan can be stored in the refrigerator for up to 4 days.
• To Reheat: Warm the Eggplant Parmesan gently in the microwave or in a 350ºF oven until heated through.

More Eggplant Recipes to Try:

Lentil Stuffed Eggplant with Cardamom Sauce

Eggplant Parmesan Meatballs

Eggplant Zucchini Lasagna

If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

Skillet Eggplant Parmesan

Skillet Eggplant Parmesan comes together in 1 pan for an easy, updated take on the classic Italian dish. Featuring pan-seared eggplant, melty mozzarella, and a crispy Panko topping, this eggplant Parmesan recipe will become a family favorite.

5 from 11 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 5

Calories: 440kcal

Author: Jamie Vespa MS, RD

Equipment

• ▢
  Large oven-safe skillet (such as cast iron or stainless steel)

Ingredients

• ▢ 6 Tbsp. extra-virgin olive oil
• ▢ ¾ cup panko breadcrumbs
• ▢ 2 lbs. globe eggplant, sliced width-wise into ½-inch thick rings (about 1 large or 2 small-medium eggplants)
• ▢ Salt and pepper to taste
• ▢ 1 (24-oz.) jar tomato-basil sauce (I highly recommend Rao's brand)
• ▢ ½ cup freshly grated Parmesan cheese, plus more for garnish
• ▢ ½ cup finely chopped fresh parsley
• ▢ 1 (8-oz.) ball fresh mozzarella cheese, sliced or torn into thin pieces

Instructions

• Preheat oven to 425ºF.

  Heat 2 Tbsp. of oil in a large oven-safe skillet (such as cast-iron or stainless steel) over medium heat. Once hot, add panko breadcrumbs; cook for 5 to 7 minutes, tossing often, until golden-brown and crispy. Transfer to a bowl.
• Add another 2 Tbsp. oil to the pan. Arrange half of the eggplant slices in the pan, avoiding any overlap. Let cook, undisturbed for 5 minutes. Flip, and cook for another 3 to 4 minutes, until soft and caramelized on both sides. Season eggplant slices with salt and pepper, and transfer to a plate.

  Add remaining 2 Tbsp. oil to pan, and repeat with second half of eggplant slices. (Note: you may need to do this in 3 batches if you're using a smaller skillet.)

  While the eggplant is cooking, this is a good time to prep the remaining ingredients. (Grate the Parmesan, finely chop the parsley, and tear/slice the mozzarella.)

  Once all of the eggplant is sautéed and seasoned, remove pan from heat and let cool for a few minutes.
• Pour half of the sauce into the skillet. (Note: if the skillet is still super hot, the sauce may splatter a bit. Proceed with caution.)

  Next, layer half of the sautéed eggplant slices over the sauce. Top with ¼ cup Parmesan and 3 Tbsp. parsley. Scatter half of the toasted breadcrumbs over the Parmesan and parsley, and finish with half of the torn/sliced mozzarella. Repeat in the same order, starting with remaining jar of sauce and ending with remaining half of mozzarella. If desired, grate extra Parmesan cheese over the mozzarella topping. 

  Drizzle a little extra-virgin olive oil overtop, and carefully transfer pan to the oven. Bake for 20 minutes. Let cool in the pan for 5 minutes.

  Garnish with remaining fresh chopped parsley (you should have ~2 tablespoon left) before serving.

Video

Notes

Note: I do not recommend freezing cooked Eggplant Parmesan. Unfortunately, the eggplant becomes watery when thawed and doesn’t hold up well in the freezer.

You can, however prep this recipe ahead and store it in the refrigerator!

• To Make Ahead: Sauté the eggplant up to 1 day in advance. You can also completely assemble and store the layered eggplant Parmesan in the refrigerator 1 day ahead. When ready to bake, let the pan sit at room temperature while you preheat the oven.
  • Cooked Eggplant Parmesan can be stored in the refrigerator for up to 4 days.
• To Reheat: Warm the Eggplant Parmesan gently in the microwave or in a 350ºF oven until heated through.

Nutrition

Serving: 1.33cups | Calories: 440kcal | Carbohydrates: 27g | Protein: 16g | Fat: 30g | Saturated Fat: 5g | Sodium: 880mg | Fiber: 5g | Sugar: 9g

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