Skillet Eggplant Parmesan: A Comforting Delight

Introduction

There’s something incredibly satisfying about preparing a classic dish like Eggplant Parmesan. It brings back memories of family gatherings, the aroma filling the kitchen, and the anticipation of a hearty meal. My family absolutely loves this Skillet Eggplant Parmesan, and it has become a staple in our household. The crispy, golden eggplant rounds, layered with rich tomato sauce and gooey cheese, create a perfect blend of textures and flavors. It’s not just a meal; it’s a celebration on a plate! If you’re looking for a comforting vegetarian dish that’s easy to prepare and sure to impress, look no further.

Ingredients

For the Eggplant:

• 1 medium eggplant, cut into 1/2-inch rounds
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 large eggs, lightly beaten
• 2 tablespoons whole milk
• 1 cup Italian-style breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 3 tablespoons olive oil, plus more as needed

For the Sauce:

• 3 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes
• 1 teaspoon granulated sugar
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon kosher salt, plus more to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh basil leaves

Instructions

Prepare the Eggplant

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will ensure that your dish is perfectly cooked through at the end.
2. Salt the Eggplant: Optionally, sprinkle the eggplant rounds with salt and let them sit for 20 minutes. This process draws out moisture and helps reduce bitterness. Afterward, rinse the eggplant under cold water and pat it dry with paper towels.

Bread the Eggplant

3. Set Up the Dredging Station: In three separate bowls, prepare your dredging stations:

• In the first bowl, mix the flour, salt, black pepper, and garlic powder.
• In the second bowl, whisk together the eggs and whole milk.
• In the third bowl, combine the breadcrumbs, dried oregano, dried thyme, and garlic powder.

3. Coat the Eggplant: Dip each eggplant round into the flour mixture, shaking off excess. Next, dip it into the egg mixture, allowing any excess to drip off before coating it in the breadcrumb mixture. Make sure each piece is well coated.

Cook the Eggplant

5. Heat the Oil: In a cast-iron skillet, heat 3 tablespoons of olive oil over medium heat. If needed, add more oil as you cook the eggplant.
6. Fry the Eggplant: Cook the eggplant slices in batches, frying them for about 3-4 minutes on each side or until golden brown. Make sure not to overcrowd the skillet. Once cooked, set the eggplant aside on a paper towel-lined plate to drain excess oil.

Make the Sauce

7. Sauté the Aromatics: In the same skillet, add another tablespoon of olive oil if necessary. Sauté the diced onion until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional 1 minute until fragrant.
8. Add the Tomatoes and Seasonings: Stir in the can of diced tomatoes, granulated sugar, red chili flakes, and kosher salt. Allow the sauce to simmer for about 10-15 minutes until it thickens slightly.

Assemble the Dish

9. Layer the Eggplant: Return the cooked eggplant to the skillet, arranging it over the sauce.
10. Add Cheese: Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the eggplant. Finish with a sprinkle of black pepper.

Bake

11. Bake in the Oven: Place the skillet in the preheated oven and bake for about 10 minutes or until the cheese is melted and bubbly.

Serve

12. Garnish and Enjoy: Once out of the oven, sprinkle chopped fresh basil over the top. Serve hot and enjoy the delicious layers of flavor!

Nutrition Facts

• Servings: 4
• Calories per Serving: Approximately 400 kcal
• Total Fat: 24g
• Saturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 80mg
• Sodium: 600mg
• Total Carbohydrates: 36g
• Dietary Fiber: 7g
• Sugars: 6g
• Protein: 15g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

How to Serve

• Serve hot straight from the skillet.
• Pair with a side salad for a complete meal.
• Drizzle with extra olive oil for richness.
• Garnish with additional fresh basil or parsley.
• Enjoy with crusty bread or pasta on the side.

Additional Tips

1. Use Fresh Eggplant: Select eggplants that are firm and glossy for the best flavor and texture.
2. Experiment with Cheese: Feel free to mix different cheeses, such as provolone or fontina, for added flavor.
3. Make it Gluten-Free: Substitute breadcrumbs with gluten-free alternatives to accommodate dietary restrictions.
4. Add More Veggies: Feel free to add sliced zucchini or bell peppers for added nutrition.
5. Adjust Spice Level: Modify the amount of red chili flakes to suit your spice tolerance.

Recipe Variations

• Spicy Eggplant Parmesan: Add more chili flakes or some diced fresh jalapeños to the sauce for an extra kick.
• Herb-Infused: Incorporate fresh herbs like thyme or rosemary into the breadcrumb mixture for added flavor.
• Italian Twist: Substitute diced tomatoes with a jar of marinara sauce for a quicker option.
• Cheesy Layers: Add layers of ricotta cheese for a creamier texture.

Serving Suggestions

• Pair with a side of garlic bread for a delicious meal.
• Serve alongside a light arugula salad dressed with lemon vinaigrette.
• Accompany with a glass of Chianti or your favorite red wine.

Freezing and Storage

• Storage: Leftover Eggplant Parmesan can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze, allow the dish to cool completely, then wrap tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Reheat in the oven until warmed through.

FAQ Section

1. Can I use frozen eggplant?

• Yes, but make sure to thaw and drain excess moisture before cooking.

1. Is this recipe suitable for vegans?

• To make it vegan, use plant-based cheese and replace eggs with a suitable substitute like flax eggs.

1. What can I substitute for mozzarella?

• You can use any cheese you prefer, like gouda or vegan cheese for a dairy-free option.

1. How do I know when the eggplant is done cooking?

• The eggplant should be golden brown and tender but not mushy.

1. Can I prepare this dish ahead of time?

• Yes, you can assemble everything and refrigerate it. Bake it just before serving.

1. What type of pan should I use?

• A cast-iron skillet works best for even heat distribution and crispiness.

1. Can I use other types of vegetables?

• Yes! Zucchini, bell peppers, or even mushrooms would work well.

1. What if I don’t have fresh basil?

• You can use dried basil or omit it altogether; the dish will still be delicious.

1. How can I make this recipe spicier?

• Add more red chili flakes or diced fresh chilies to the sauce.

1. Is Eggplant Parmesan healthy?
   • It can be a healthy option packed with fiber, especially when enjoyed with a side salad.

Conclusion

Skillet Eggplant Parmesan is a delightful dish that brings the heart of Italian cuisine to your table with minimal effort. It’s a great way to introduce more vegetables into your diet while satisfying your comfort food cravings. Whether you’re serving it at a family dinner or enjoying a quiet night in, this dish is sure to impress. Try it today, and savor the layers of flavor that will have everyone coming back for seconds!

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