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Skillet Eggplant Parmesan

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.
Course Main Course
Cuisine Italian
Diet Vegetarian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 5
Calories 440kcal


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


  • 6 Tbsp. extra-virgin olive oil
  • 3/4 cup panko breadcrumbs
  • 2 lbs. globe eggplant, sliced width-wise into 1/2-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)
  • 1/2 cup freshly grated Parmesan cheese, plus more for garnish
  • 1/2 cup finely chopped fresh parsley
  • 1 (8-oz.) ball fresh mozzarella cheese, sliced or torn into thin pieces


  • 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 1/4 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 Tbsp left) before serving.



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.


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