Skillet Eggplant Parmigiana

eggplant parmigiana

This eggplant Parmigiana has got to be my favorite healthier Italian dishes. It’s so simple to make, comforting, and good for you to! Usually I make a big casserole dish filled with Eggplant Parmigiana stacks. It’s way more than enough for 2, sometimes 3 dinners. So when I got a craving for Eggplant Parm the other day for lunch, I decided to make a much smaller portion, and use less dishes to do it!

This Eggplant Parmigiana just takes one skillet. You coat the eggplant slices in egg then in breadcrumbs before browning on each side. Then just add some jarred marinara sauce, or fresh, and the cheese. Let the cheese melt in the oven before adding the good stuff – the Parmesan and fresh basil. Then serve with a simple salad, or by itself. It makes a wonderfully filling quick lunch, perfect for weekends or any day your family may be home during the day.

skillet eggplant

This photo was submitted to the Le Creuset & Williams Sonoma Quince Photo Contest. 18 amazing bloggers were invited to submit a photo featuring Le Creuset’s new color, Quince. And yes it is very reminiscent of fab 70’s gold (but a little lighter and brighter), and that’s why I adore it so much. You can see Le Creuset’s full line of Quince cookware here.

If you have the time, you can vote for my photo on Pinterest here. Every “like” counts as a vote, it’s that simple.

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yellow skillet

recipe photo

Yield: Serves 4

Skillet Eggplant Parmigiana

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4.00 stars (3 reviews)
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1 medium eggplant, sliced
1 egg
1 tablespoon milk
1 cup breadcrumbs (I used Italian Style)
salt and pepper
1 tablespoon olive oil
1 cup marinara sauce
sliced fresh mozzarella
1/4 cup grated Parmesan cheese
1/4 cup freshly chopped basil leaves


Heat oven to 400°. Heat large cast iron skillet over medium heat. Slice eggplant in thick slices. Add egg, milk, salt and pepper to a small bowl and whisk well. Add breadcrumbs to another bowl. Coat eggplant slices in egg and dredge in breadcrumbs.

Add eggplant slices to a pre-heated skillet drizzled with olive oil. Brown on both sides. Add marinara sauce around eggplant slices and on top as shown in picture. Add mozzarella and transfer skillet to oven. Bake just until cheese begins to melt and then remove from oven. Garnish with lots of grated Parmesan and fresh basil leaves.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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