Skillet Eggplant Parmesan

Name: Skillet Eggplant Parmesan
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: Globe eggplant, 1 (1¼ lb/625 g), cut into ½-inch (12-mm) slices; Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml); Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; Marinara sauce, 1 jar (24 oz/750 g); Mozzarella cheese, 1 cup (4 oz/125 g) shredded; Fresh bread crumbs, 1½ cups (3 oz/90 g); Parmesan cheese, ½ cup (2 oz/60 g) grated; Unsalted butter, 2 tablespoons, melted; Dried oregano, 1½ teaspoons; Garlic powder, 1 teaspoon; Spaghetti or capellini, ½ lb (250 g); Spaghetti or capellini, ½ lb (250 g)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This is similar to the Italian comfort food dish, but it’s infinitely easier: The eggplant is broiled instead of breaded and fried, and the sauce is jarred. A layer of Parmesan bread crumbs on top lends a crisp element.

Ingredients

Globe eggplant, 1 (1¼ lb/625 g), cut into ½-inch (12-mm) slices
Extra-virgin olive oil, <

Europe
Italy
Dinner
Mediterranean
Vegetarian
Summer

Method

Place a rack in the top third of the oven and preheat the broiler. Line a baking sheet with foil and spray with cooking spray. Place the eggplant in a single layer on the baking sheet, brush liberally with the oil, and sprinkle with salt and pepper. Broil until the eggplant is browned and fork-tender, 4 minutes per side. Set the eggplant aside and reduce the oven heat to