Skillet Eggplant Parmesan is an Italian classic that your whole family will adore! Crispy slices of eggplant are layered with rich marinara sauce, fresh mozzarella, and plenty of grated cheese. Think of it like lasagna, but with eggplant replacing the noodles—making it a hearty, satisfying vegetarian meal.
Growing up, Eggplant Parmesan was one of my mom’s signature dishes. She would make her marinara sauce from scratch and cook the eggplant right on the stove, from start to finish. Then she’d smother it with mozzarella, sprinkle on tons of Pecorino Romano, cover it, and cook until everything was melted, bubbly, and irresistible.
Making Eggplant Parmesan does take a little effort—slicing the eggplant, dipping each piece in egg and breadcrumbs, and frying them to golden perfection—but trust me, the delicious, melty result is absolutely worth it!
Ingredients & Why We Use Them
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Eggplants – the main ingredient, hearty and vegetarian, replacing noodles for this classic dish.
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Seasoned breadcrumbs – create a crispy, flavorful coating for the eggplant.
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Pecorino Romano Cheese – adds salty, savory depth to each layer.
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Mozzarella Cheese – melts perfectly for gooey, cheesy layers.
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Eggs – act as a binder so the breadcrumbs stick to the eggplant.
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Marinara sauce – brings rich tomato flavor and balances the richness of the cheese.
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Fresh basil – adds a fresh, fragrant note and makes the dish visually appealing.
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Vegetable oil – for frying the eggplant to golden perfection.
What to Serve with Eggplant Parmesan?
The classic side for eggplant Parmesan is pasta — you really can’t go wrong! Add a crisp salad and some string beans with bacon for a complete, satisfying meal. Want to keep it lighter? Skip the pasta and just enjoy the veggies. Either way, it’s going to be delicious!
Is Eggplant Is Good For You?
Eggplant is high in fiber which makes it a great choice for any weight loss plan. It is a low calorie food that is rich in nutrients making it a great addition to any healthy diet.
To make this recipe even healthier you can bake the eggplant instead of frying it. Preheat the oven to 375 degrees. Place the eggplant on a baking sheet coated with oil. Bake until the bottom is golden brown, about 15 minutes. Flip the slices and continue baking for 10 more minutes.
Tips For Making Eggplant Parmesan:
When selecting eggplant, look for ones that are firm and feel heavy for their size. Eggplants come in “male” and “female” varieties — male eggplants usually have fewer seeds and are less likely to be bitter. You can tell the difference by checking the flower end: males have a small dot, while females have a more irregular dash.
If you’re not a fan of seeds, go for smaller eggplants. Larger ones tend to have more seeds, which can affect the texture and taste of your dish.
Do you leave the skin on eggplant for Eggplant Parmesan?
The skin on eggplant is completely edible and tends to soften as it cooks. With that said I, recommend to peel the skin especially if you are using an eggplant on the larger side. The skin on larger eggplants tend to be a little tough. Some people often say that the skin adds a bitter taste to the eggplant.
Do you need to salt the eggplant for Eggplant Parmesan?
You do not necessarily need to salt the eggplant. Salting the eggplant will help remove excess moisture, which will help when frying where the eggplants absorb too much oil.
If you choose to salt the eggplant:
- 1. Lay them in a single layer on a baking sheet. Generously sprinkle salt on both sides of the eggplant.
- 2. Transfer the seasoned eggplant to a colander and leave for 30 to 45 minutes. Place colander on top of a baking sheet to catch the water.
- 3. On a baking sheet lined with paper towel, place eggplant in a single layer. Place another layer of paper towel on top on the eggplant and gently press down to remove as much excess moisture as possible Repeat these steps with all the remaining slices of eggplant.
How many layers should Eggplant Parmesan be?
Start with the sauce, then slices of eggplant followed by mozzarella, grated cheese and more sauce. Continue layering 2 more times for a total of three layers.
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Let’s make a crispy, flavorful Eggplant Parmesan! You will find the recipe with step by step instructions below.
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Set up the dredging station:
Place flour in one bowl, beaten eggs in another, and mix seasoned breadcrumbs with Pecorino Romano in a third. This keeps the coating process organized. -
Coat the eggplant:
Dip each slice in flour, then egg, then breadcrumbs, pressing gently so the coating sticks. This ensures a crispy, flavorful crust. -
Fry the eggplant:
Heat vegetable oil in a skillet over medium heat. Fry eggplant slices 2–3 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain excess oil. -
Layer in the skillet:
Spread a thin layer of marinara sauce in the skillet. Add half the eggplant slices, sprinkle with mozzarella and Pecorino Romano, then repeat with remaining eggplant and cheese. This builds the classic layered flavor. - Melt the cheese:
Cover the skillet and cook on low heat 5–7 minutes, or until the cheese is melted and bubbly. This ensures a gooey, comforting finish. - Garnish & serve:
Sprinkle fresh basil over the top and serve hot, with crusty bread or pasta if desired. Adds color, aroma, and a fresh flavor contrast.
Storing Eggplant:
You can store leftovers in a airtight container in the fridge up to 5 days. Reheat by baking in the oven at 350F or you can heat in the microwave.
If you choose to freeze leftovers, store in an airtight container up to 1 month in the freezer. Thaw at room temperature and bake when ready to serve.
Skillet Eggplant Parmesan
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove-Top
- Cuisine: Italian
Ingredients
2 small eggplants
2 cups of seasoned breadcrumbs
1 cup of grated Pecorino Romano Cheese
1 lb. fresh mozzarella cheese, thinly sliced
4 eggs
6 cups of marinara sauce
6 leaves of fresh basil, chopped
vegetable oil for frying
Instructions
- Peel and slice both eggplants. Cut each piece into a 1/4 inch thick round slice
- Bread the eggplant. Assemble two bowls, one with whisked eggs the other with breadcrumbs and 2 tbls. of grated cheese
- First dip the eggplant slice into the egg then dredge it in the breadcrumbs on both sides
- Arrange the breaded slices on a baking sheet until ready to fry
- Line another baking sheet with a few pieces of paper towel
- Pour oil into a large 12 inch skillet about 1/4-inch deep and heat on medium heat until hot
- Fill the fry pan with the eggplant in a single layer. Fry each side until crispy and golden brown
- Transfer the fried eggplant to the paper towel lined baking sheet.
- Fry the remaining pieces of eggplant and continue to layer between paper towels to drain the excess oil
- When the skillet is cool wipe up the excess oil with paper towels
- Using the same skillet, spoon in some marinara sauce, about 1/2 cup
- Add some fried pieces of eggplant enough to cover the whole bottom of the pan
- Sprinkle with Pecorino Romano cheese, top each piece of eggplant with a slice of mozzarella and some sauce
- Repeat and continue layering until all of the eggplant is in the skillet
- Sprinkle the top with fresh chopped basil
- Cook covered on low heat until eggplants are soft and the cheese is melted about 15 minutes
