Italian Skillet Eggplant Parm is a delicious and comforting dish that combines the rich flavours of roasted eggplant, savoury marinara sauce and gooey melted cheese. This one-skillet version of classic eggplant parmesan simplifies the preparation process while still delivering the same beloved taste and texture.
Ingredients:
- 3/4 cup plus 2 tablespoons extra virgin olive oil
- 2 medium eggplants (about 1¾ lb total), sliced ½” thick
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups marinara sauce
- 1 1/2 cups (6 oz.) grated mozzarella cheese
- 3/4 cup (3 oz) grated Parmesan cheese
- 1/4 cup packed fresh basil leaves, plus extra for garnishing
- 3/4 cup panko breadcrumbs
Method of cooking:
Slice the aubergines into ½-inch thick slices. Place in a colander and sprinkle generously with kosher salt on both sides. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse the aubergine slices under cold water and pat dry with kitchen paper.
In a large frying pan, heat ¾ cup extra virgin olive oil over medium heat. Working in batches, fry the eggplant slices until golden brown and tender, about 3-4 minutes per side. Transfer the fried aubergines to a plate lined with kitchen roll to drain any excess oil. Repeat with the remaining aubergines, adding more oil to the pan if necessary.
Preheat the oven to 190°C (375°F).
In the same frying pan (wipe clean if necessary), add 2 tablespoons of extra virgin olive oil and heat over a medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown, about 2-3 minutes. Remove the toasted panko from the pan and set aside.
Spread a thin layer of marinara sauce on the bottom of the frying pan. Place a layer of fried aubergine slices on top of the sauce. Cover the aubergines with more marinara sauce, followed by a layer of shredded mozzarella and parmesan cheese and a sprinkling of fresh basil leaves. Repeat the layers, finishing with a layer of cheese on top.
Transfer the skillet to the preheated oven and bake until the cheese is melted and bubbly, about 20-25 minutes.
Remove the skillet from the oven and sprinkle the toasted panko bread crumbs over the top of the dish. Return the skillet to the oven and bake for an additional 5 minutes, until the bread crumbs are golden and crispy.
Remove the skillet from the oven and let the Eggplant Parm rest for a few minutes. Garnish with additional fresh basil leaves. Serve hot, either directly from the skillet or transfer to a serving dish.
