The skillet eggplant parmesan is a variant of the classic and traditional oven-baked eggplant parmesan that differs from the latter in its cooking method, which is done in a skillet (and not in the oven) for its speed. A perfect recipe for not giving up the delicious eggplant parmesan when you don’t want or simply can’t turn on the oven.

The skillet eggplant parmesan is a rich and tasty recipe, perfect for serving as either a hearty main course or a side dish (of course, provided you considerably reduce the portions) or even as a single dish for a picnic. And if you’ve never tried it as a filling for a nice homemade sandwich… I can assure you that you are missing out on something sublime!

The skillet eggplant parmesan is a dish that can be prepared with fried or oven-grilled eggplants, or even, for an even simpler and lighter choice, with grilled eggplants.

The eggplant parmesan is traditionally prepared with tomato sauce, a soft sauce that envelops each layer of eggplants.

Instead of mozzarella, you can use scamorza, or a fior di latte or fresh provola, sliced thinly.

Of course, be generous with grated cheese and the scent of basil cannot be missed.

It must be said that then everyone stuffs it as they like.
For example, my mom used to put slices of cooked ham between layers, and I do the same. While my mother-in-law’s version when she fries the (mulignane) as they are called in Naples, the most suitable for this type of preparation are the long and light purple ones because they are sweeter and richer in water. She soaks them in egg and grated parmesan before frying and strictly covers them with parmesan.
There is no perfect, certified, and deposited recipe that can clarify our ideas, but, there are many tasty and delicious variations that have always been passed down in families and have contributed to spreading this tasty dish throughout the national territory.

Your dinner will be delicious and appetizing, in one word unforgettable!

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

463.02 Kcal

calories per serving

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Energy 463.02 (Kcal)
Carbohydrates 13.48 (g) of which sugars 3.55 (g)
Proteins 18.94 (g)
Fat 38.63 (g) of which saturated 13.92 (g)of which unsaturated 15.50 (g)
Fibers 4.40 (g)
Sodium 943.05 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Skillet Eggplant Parmesan

2.2 lbs eggplants
3 cups tomato sauce (or peeled tomatoes etc.)
7 oz mozzarella (or provola or scamorza)
2.5 oz parmesan
1 clove garlic
leaves basil
to taste peanut oil (for frying)
to taste extra virgin olive oil
salt
pepper

Tools

2 Pans

Steps

Skillet Eggplant Parmesan

First, trim the eggplants and slice them very thinly with a sharp knife. Leave them in salted water for 30 minutes.
Meanwhile, sauté a clove of garlic.
Add the tomato sauce with a bit of salt, and cook for 15-20 minutes with the lid slightly ajar.
Basil leaves should not be lacking to add flavor.
While the sauce is simmering.
Drain the eggplants and rinse them. Dry them well with a clean cloth.
Fry them in plenty of vegetable oil.
Cut the mozzarella into pieces.
Pour a tablespoon of olive oil and one of tomato sauce into a non-stick pan.
Place the slices of eggplant on the bottom, add some slices of mozzarella, sprinkle grated cheese and tomato sauce. Lightly salt, pepper, and add a pinch of oregano and some basil leaves.
(Oregano is optional).
Continue alternating slices of eggplant, slices of mozzarella, grated cheese, tomato sauce, oregano, basil, salt, and pepper, until all the ingredients are used.

Cover the pan with a lid and cook the eggplants for 25/30 minutes, then remove the lid and continue cooking for another 5 minutes.
Don’t worry if the mozzarella releases a bit of water, it will still be absorbed during cooking and after you turn off the stove.
Check cooking with a fork, when the eggplants are soft, they are ready!
Enjoy your meal.