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.
Why You’ll Love This Skillet Eggplant Parmesan
- One-pan convenience – Everything cooks in a single skillet, which means less cleanup and easier cooking. No more juggling multiple pots and pans!
- Quick alternative to traditional eggplant parm – Skip the usual breading and frying process – this version comes together in under an hour while keeping all the cheesy, saucy goodness you love.
- Simple ingredients – You only need a handful of basic ingredients that are easy to find at any grocery store, and using a good quality jarred sauce saves tons of time.
- Vegetarian-friendly – This meatless main dish is satisfying enough to please both vegetarians and meat-eaters alike, making it perfect for mixed-diet households.
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
- 6 tablespoons extra virgin olive oil
- 3/4 cup panko-style breadcrumbs
- 2 pounds globe eggplant, cut into 1/2-inch thick rounds (about 1 large or 2 smaller ones)
- Salt and pepper to taste
- 1 jar (24 oz.) tomato-basil sauce (rao’s recommended)
- 1/2 cup parmesan cheese, freshly grated, plus additional for topping
- 1/2 cup fresh parsley, finely chopped
- 1 ball (8 oz.) fresh mozzarella cheese, sliced or torn into small pieces
Step 1: Preheat and Prepare Breadcrumbs
Preheat your oven to 425ºF.
Heat 2 tablespoons of oil in a large oven-safe skillet, such as cast-iron or stainless steel, over medium heat.
Once the oil is hot, add panko breadcrumbs.
Cook for 5 to 7 minutes, tossing often until the breadcrumbs are golden-brown and crispy.
Transfer the toasted breadcrumbs to a bowl and set aside.
Step 2: Sauté Eggplant Slices
Add another 2 tablespoons of oil to the pan, and arrange half of the eggplant slices in a single layer, avoiding overlap.
Cook undisturbed for 5 minutes, then flip and cook for another 3 to 4 minutes until both sides are soft and caramelized.
Season the eggplant slices with salt and pepper, and transfer them to a plate.
Repeat the process with the remaining eggplant slices, adding more oil as needed.
(Note: You may need to do this in three batches if your skillet is smaller.)
Step 3: Prep Remaining Ingredients
While the eggplant is cooking, grate the Parmesan, finely chop the parsley, and tear or slice the mozzarella.
Once all the eggplant is sautéed and seasoned, remove the pan from heat and allow it to cool for a few minutes before continuing.
Step 4: Assemble the Dish
Pour half of the sauce into the skillet carefully, as the hot pan can cause splattering.
Layer half of the sautéed eggplant slices over the sauce.
Top with 1/4 cup of Parmesan cheese and 3 tablespoons of chopped parsley.
Scatter half of the toasted breadcrumbs over the cheese and parsley, and then layer half of the torn or sliced mozzarella.
Repeat these steps starting with the remaining sauce and ending with the remaining mozzarella.
If desired, grate extra Parmesan cheese over the top.
Drizzle a little extra-virgin olive oil on top for added flavor.
Step 5: Bake and Serve
Carefully transfer the skillet to the preheated oven and bake for 20 minutes.
Allow it to cool in the pan for 5 minutes after baking.
Before serving, garnish the dish with the remaining fresh chopped parsley (you should have about 2 tablespoons left).
Enjoy this flavorful eggplant dish straight from the oven!