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Crispy Loaded Eggplant Parmesan Skillet Bake: Easy One-Pan Dinner

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This one-pan eggplant Parmesan delivers all the crispy, cheesy, saucy goodness without the traditional hassle. A quick skillet sear, smart breading hack, and finishing broil give you irresistible browned cheese spots and tender eggplant in about 45 minutes.

Ingredients

Scale
  • 2 medium eggplants (about 1.5 pounds total)
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella cheese, sliced into 1/4-inch rounds
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh basil leaves for garnish

Instructions

  1. Prep the eggplant: Slice the eggplants into 1/2-inch rounds (about 12-14 slices). Lay them on a baking sheet lined with paper towels and sprinkle both sides with salt. Let sit for 20 minutes, then pat dry with fresh paper towels.
  2. Set up breading station: In first shallow bowl, add flour. In second bowl, whisk eggs with 1 tablespoon water until frothy. In third bowl, combine panko, 1/2 cup Parmesan, garlic powder, oregano, and black pepper.
  3. Bread the eggplant: Working one slice at a time, dredge in flour, dip in egg wash, then press into panko mixture until well coated. Place on a clean baking sheet.
  4. Sear the eggplant: Heat olive oil in a 10-inch cast iron skillet over medium-high heat. Add breaded eggplant slices in a single layer (work in batches). Cook 2-3 minutes per side until golden brown. Transfer to a plate and repeat.
  5. Preheat oven to 375°F (190°C).
  6. Assemble the skillet: Spread 1/2 cup marinara on bottom of same skillet. Arrange half the seared eggplant slices over sauce. Top with half the fresh mozzarella and half the shredded mozzarella. Spoon another 1/2 cup marinara over cheese. Repeat with remaining eggplant, sauce, and cheeses. Sprinkle top with remaining 1/4 cup Parmesan and red pepper flakes if using.
  7. Bake for 20 minutes until cheese is melted and sauce is bubbling. For browned spots, switch to broil for last 2-3 minutes, watching closely.
  8. Remove from oven and let rest 5 minutes. Garnish with fresh basil and serve hot.

Notes

Don’t skip salting the eggplant to avoid sogginess. Use a wire rack for breaded slices to keep them crisp. Don’t overcook eggplant in skillet; it finishes in the oven. Let skillet rest 5 minutes before serving for cleaner slices. Make extra marinara for those who like more sauce.

Nutrition

Keywords: eggplant parmesan, skillet bake, one-pan dinner, crispy eggplant, vegetarian, easy dinner, weeknight meal

Find it online: https://eliplate.com/crispy-loaded-eggplant-parmesan-skillet-bake-easy-one-pan-dinner/