Monday, April 25, 2011

Eggplant Parmesan in a Skillet.

I am on holiday in southern Texas, so in order to stay up to date with meatless Monday I'm going to reprint  an article from last August. Enjoy......

I have eggplant from the garden,  and some recently canned tomato sauce.This is a different take on the classic baked Eggplant Parmesan. Using only one skillet, it is a quick summer meal. This recipe skips the normal salting and draining of the eggplant. If you have it this is a great place to let your canned tomato sauce shine.

1 ½ pounds eggplant, unpeeled, sliced into rounds
3 eggs beaten
1½ cup season breadcrumbs
4-6 tbs olive oil
1 pint tomato sauce (more if you like it saucy, but this was plenty saucy)
½ tsp salt
2 tsp Italian seasoning (or just mixed dried oregano and basil 50/50)
Pinch of crushed red pepper (optional)
4-6 plum tomatoes, chopped I used golden ones - they are what I have and I like the color contrast
2 cups shredded mozzarella cheese
¼ cup grated Parmesan

Add beaten eggs to shallow bowl, dip eggplant into eggs.
Coat egg washed eggplant with breadcrumbs
In small bowl mix Italian seasoning, salt, pepper flakes, and tomatoes.
Heat 2 tsp olive oil in skillet over medium heat.
Add breaded eggplant to pan, sauté until brown, turn and brown other side.

Transfer browned eggplant to plate, continue until all the eggplant is browned. As you can see I used two types of eggplant, globe and Japanese. I don't think it matters much.

Wipe out skillet, add 2/3 cup marinara sauce to skillet.

Arrange half the eggplant slice in a layer in the skillet.

Spoon half of tomato & herb mixture over eggplant.

Sprinkle half the cheese on top and add 2/3 cup sauce.

Repeat layering eggplant, tomato, cheese and sauce.

Cover skillet and simmer until tender – about 20 minutes.

It looks about the same but it the cheese is melted.

Supper is ready! It was better than I expected. A bit wet but the eggplant was tender and the flavor quite good. The nice thing is you could do this on a side burner on a grill outside and not heat up the house oven.

Until next time Eat Well & Keep Digging!

The Gastronomic Gardener
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  1. ooh, that looks fabulously yummy!! can't wait to see more of your site. thanks!

  2. Looks great, but I'm sorry to say I'm not a fan of eggplant.

  3. First Pickled cabbage - now eggplant. STarting to get a complex Mark! ;)

  4. what a great idea to just use the same skillet! looks great!


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