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Healthier Eggplant Parmesan Skillet Bake

This healthier eggplant parmesan skillet bake is the ultimate comfort food. In this recipe, we bake the eggplant instead of frying it in oil, use part skim mozzarella and homemade tomato sauce. It’s cheesy, warm, and so comforting.

Scale

Ingredients

Tomato Sauce

Eggplant Parmesan

Instructions

Tomato Sauce

  1. Heat oil over medium heat in a large saute pan. Add onion, cooking for 2-3 minutes until translucent.
  2. Add garlic and Italian seasoning, plus a generous shake of salt and pepper. Cook for another 1-2 minutes until fragrant.
  3. Add both cans of diced tomatoes and basil, stir and bring to a boil, then reduce to a simmer and cover. Keep sauce simmering while you prepare the eggplant, adding salt and pepper to taste.
  4. Blend the sauce in a high powered blender if desired, for a smoother texture.

To make the eggplant

  1. Preheat oven to 415F. Line 2 baking sheets with parchment paper.
  2. Crack eggs into a bowl and add water, gently scramble with a fork.
  3. Add breadcrumbs and Italian seasoning to a separate bowl, whisking together to combine.
  4. Dip each slice of eggplant into the egg wash, then into the breadcrumbs to coat both sides.
  5. Lay slices of eggplant onto prepared baking sheets.
  6. Bake for 15 minutes, flip, then bake for another 15 minutes until eggplant is fork tender and golden brown.
  7. In a large cast iron skillet, spread a thin layer of sauce on the bottom. Create one layer of eggplant, followed by another layer of sauce (1-2 cups), half of each cheese, and basil. Repeat to build another layer.
  8. Bake for 15-20 minutes until cheese and sauce are bubbly.

Notes