Speedy Skillet Eggplant with Tomato & Mozzarella
By @chef1
This recipe delivers the classic flavors of eggplant parmesan in a fraction of the time, using a skillet for quick cooking and a simple assembly. Perfect for a weeknight meal!
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1 medium eggplant
- ●2 tablespoons olive oil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 cup marinara sauce
- ●4 ounces fresh mozzarella
- ●2 tablespoons grated Parmesan cheese
- ●for garnish Fresh basil leaves
Instructions
- 1Place eggplant slices in a colander and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
- 2Heat olive oil in a large skillet over medium heat. Add eggplant slices in a single layer and cook for 3-4 minutes per side, or until golden brown and tender.
- 3Pour marinara sauce over the eggplant in the skillet. Bring to a simmer and cook for 5 minutes.
- 4Top each eggplant slice with mozzarella slices and sprinkle with Parmesan cheese.
- 5Cover the skillet and cook for 2-3 minutes, or until the mozzarella is melted and bubbly.
- 6Garnish with fresh basil leaves and serve immediately.
Recipe details
- Cuisine
- Italian-inspired
- Category
- Main course
- Preparation
- 33 minutes
- Cooking
- 18 minutes
Estimated total: 66 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prepare eggplant: 10 min planning allowance (vegetable_prep)
- Prepare other ingredients: 5 min planning allowance (simple_prep)
- Place eggplant and sprinkle with salt: 2 min planning allowance (transfer)
- Pat eggplant dry: 5 min planning allowance (simple_prep)
- Preheat skillet with olive oil: 3 min planning allowance (pan_preheat)
- Pour marinara sauce over eggplant: 2 min planning allowance (transfer)
- Top with mozzarella and Parmesan: 5 min planning allowance (assemble)
- Garnish with fresh basil: 2 min planning allowance (garnish)
- Serve immediately: 2 min planning allowance (transfer)
- Cook one side of eggplant
- Cook second side of eggplant
- eggplant: USDA eggplant, unpeeled (approx 1-1/4 lb) portion weight
- One medium eggplant uses the USDA standard whole unpeeled eggplant weight, 548 g; actual size varies.
- olive oil: USDA tablespoon portion weight
- salt: USDA tsp portion weight
- black pepper: USDA tsp, ground portion weight
- marinara sauce: USDA serving 1/2 cup portion weight
- Ordinary ready-to-serve marinara, not low-sodium marinara; USDA half-cup serving is 132 g (one cup = 264 g).
- Assumed 'fresh mozzarella' is equivalent to 'Cheese, mozzarella, whole milk'.
- grated Parmesan cheese: USDA tbsp portion weight
- Excludes optional Fresh basil leaves
- eggplant: 548 g · USDA reference 169228
- olive oil: 27 g · USDA reference 171413
- salt: 3 g · USDA reference 173468
- black pepper: 0.57 g · USDA reference 170931
- marinara sauce: 264 g · USDA reference 171192
- fresh mozzarella: 113.4 g · USDA reference 170845
- grated Parmesan cheese: 10 g · USDA reference 171247
- Fresh basil leaves: optional ingredient excluded
eggplant · tomato sauce · mozzarella · skillet
Estimated nutrition per serving
445 calories · 18.6 g protein · 28.2 g carbohydrate · 30 g fat · 10.7 g fiber · 1530 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Excludes optional Fresh basil leaves Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: