Perfect Skillet Eggplant Parmesan Recipe

Here’s my go-to skillet eggplant parmesan recipe, with a simple pan-frying method, layers of fresh mozzarella, homemade marinara sauce, and just the right amount of herbs and seasonings.

This skillet version has become my family’s favorite way to enjoy eggplant parm, especially on busy weeknights. I love that it takes half the time of the traditional baked version, and there’s only one pan to clean up. Plus, those crispy edges you get from the skillet? They’re unbeatable.

What Kind of Eggplant Should I Use?

Globe eggplants, also known as Italian eggplants, are perfect for this skillet parmesan since they have a meaty texture and mild flavor that works well with the sauce and cheese. When shopping, look for eggplants that feel heavy for their size and have smooth, shiny skin without any soft spots or blemishes. The smaller ones tend to be less bitter and have fewer seeds, but larger ones work fine too – just avoid any that feel spongy when you give them a gentle squeeze. For the best results, try to choose eggplants that are similar in diameter so they’ll cook evenly in your skillet.

Options for Substitutions

This eggplant parmesan recipe can be adapted with several easy swaps:

• Globe eggplant: While globe eggplant is traditional, you can use Italian or Japanese eggplants – just cut them lengthwise instead of rounds. Avoid small Asian eggplants as they cook too quickly.
• Panko breadcrumbs: Regular breadcrumbs work fine here, or try Italian seasoned breadcrumbs (just reduce any added seasonings). For a gluten-free version, use gluten-free breadcrumbs or crushed pork rinds.
• Fresh mozzarella: If fresh mozzarella isn’t available, low-moisture mozzarella is a good substitute. You can also use provolone or fontina cheese for a different but tasty result.
• Parmesan cheese: Pecorino Romano or Grana Padano make great substitutes for Parmesan. Pre-grated cheese will work in a pinch, but fresh-grated gives the best flavor and melt.
• Fresh parsley: Out of fresh parsley? Use dried parsley (about 3 tablespoons) or swap in fresh basil for a different but complementary flavor.
• Tomato-basil sauce: Any good quality marinara sauce works here. You can also use plain tomato sauce and add 1 teaspoon each of dried basil and oregano.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking eggplant parmesan is dealing with excess moisture – skipping the crucial step of salting your eggplant slices and letting them sit for 30 minutes can lead to a watery, mushy dish instead of the crispy, golden rounds you’re after. Another common mistake is overcrowding your skillet when frying the eggplant – work in batches and give each slice enough space to develop a nice golden crust, otherwise they’ll steam instead of getting crispy. To keep your breadcrumb coating from falling off, make sure to pat the eggplant completely dry after salting and before coating, and don’t flip the slices too early – wait until you see a golden brown edge forming before turning them over. For the best texture and flavor, avoid drowning the crispy eggplant in too much sauce – a light layer is all you need, as too much sauce will make your carefully crisped eggplant soggy.

What to Serve With Eggplant Parmesan?

This Italian classic pairs perfectly with a simple side of al dente spaghetti or your favorite pasta shape tossed in a bit of olive oil or extra marinara sauce. For a lighter option, try serving it alongside a crisp green salad dressed with lemon and olive oil – the freshness helps balance out the richness of the cheese and breading. If you’re feeding a crowd, some warm garlic bread or focaccia makes an excellent addition to soak up any extra sauce. And if you want to keep things low-carb, a side of sautéed broccoli or zucchini noodles works great too!

Storage Instructions

Keep Fresh: Got leftovers? Place your skillet eggplant parmesan in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days, though the breading might soften a bit. Pro tip: if you’re planning to have leftovers, try to keep the portions you’re saving separate from the beginning to maintain the best texture.

Freeze: While you can freeze this dish, the texture of the eggplant might change a bit when thawed. If you decide to freeze it, use a freezer-safe container and it’ll keep for up to 2 months. Just know that the breading won’t be quite as crispy when reheated.

Reheat: To bring back some of that original magic, reheat your eggplant parm in the oven at 350°F for about 15-20 minutes. This helps maintain some crispiness compared to microwaving. If you’re in a hurry, the microwave works too – just heat in 30-second intervals until it’s warmed through.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 55-65 g
• Fat: 120-130 g
• Carbohydrates: 150-160 g

Ingredients

For the eggplant:

• pepper (freshly ground preferred)
• 3/4 cup panko breadcrumbs (for crispy coating)
• 6 tbsp extra virgin olive oil (I use Barilla)
• salt (to taste)
• 2 lbs globe eggplant (cut into 1/4-inch thick rounds)

For assembly:

• 1/2 cup fresh parsley (finely chopped)
• 1 ball fresh mozzarella cheese (sliced into 1/4-inch thick rounds)
• 1/2 cup fresh grated Parmesan cheese (finely grated, not pre-shredded)
• 1 jar tomato-basil sauce (I prefer Rao’s)

Step 1: Prepare Mise en Place and Toast Panko

• 2 tablespoons extra virgin olive oil
• 3/4 cup panko breadcrumbs
• 1/2 cup fresh grated Parmesan cheese
• 1/2 cup fresh parsley
• 1 ball fresh mozzarella cheese

Preheat your oven to 425°F.

While it heats, prepare all your components: grate the Parmesan cheese (use a microplane or box grater for the finest texture), finely chop the fresh parsley, and slice the fresh mozzarella into 1/4-inch thick rounds.

Set these aside on a clean workspace.

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the panko breadcrumbs and toast them for 5-7 minutes, stirring occasionally, until they turn golden brown and fragrant.

This step adds depth and prevents soggy breadcrumbs in the final dish.

Transfer the toasted panko to a bowl and set aside.

Step 2: Pan-Sear the Eggplant Slices

• 2 lbs globe eggplant, cut into 1/4-inch thick rounds
• 2 tablespoons extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• salt
• pepper

Cut the globe eggplants into 1/4-inch thick rounds.

Add 2 tablespoons of fresh olive oil to the same skillet over medium-high heat.

Once shimmering, working in batches to avoid crowding, sear half the eggplant slices for about 5 minutes until the undersides are golden and tender.

Flip each slice carefully and cook for another 3-4 minutes until the other side is tender and lightly browned.

Season generously with salt and freshly ground pepper, then transfer to a plate.

Add the remaining 2 tablespoons of oil to the pan and repeat with the remaining eggplant slices, adding a touch more oil if the pan seems dry.

Step 3: Build the Layered Eggplant Parmesan

• 1 jar tomato-basil sauce
• seared eggplant slices from Step 2
• 1/2 cup fresh grated Parmesan cheese
• 1/2 cup fresh parsley
• toasted panko breadcrumbs from Step 1
• 1 ball fresh mozzarella cheese, sliced
• extra virgin olive oil

Pour half of the tomato-basil sauce into the same skillet, spreading it evenly to coat the bottom.

Arrange half of the seared eggplant slices over the sauce in slightly overlapping layers.

Sprinkle 1/4 cup of the grated Parmesan and 3 tablespoons of the chopped parsley over the eggplant.

Scatter half of the toasted panko breadcrumbs from Step 1 evenly over the top, then arrange half of the fresh mozzarella slices over the breadcrumbs.

Repeat the layers with the remaining sauce, eggplant, remaining Parmesan (I like to add the extra bit here for a golden top), and remaining mozzarella.

Finish with a light drizzle of extra virgin olive oil across the top to help everything crisp and brown beautifully.

Step 4: Bake and Rest the Dish

• fresh parsley

Slide the skillet into your preheated 425°F oven and bake for 20 minutes until the mozzarella is melted and bubbly and the top is golden brown.

Remove from the oven and let the eggplant parmesan rest in the pan for 5 minutes—this helps the layers set slightly so they hold together better when served.

Garnish with the remaining fresh parsley for a fresh pop of color and herbaceous flavor, then serve directly from the warm skillet.