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    Easy Skillet Eggplant Parmesan

    Published: Dated: February 3, 2013 Modified: Last Modified: January 23, 2018 Christine Galvani 5 Comments This post may contain affiliate links ·

    Home » Non-Paleo » Easy Skillet Eggplant Parmesan

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    Easy Skillet Eggplant Parmesan/24 Carrot Kitchen

    There are days when you are so busy and all you want to do is have a quick, easy, stress-less,  delicious dinner recipe ready for you to make when you arrive home.  I have developed several recipes for this exact situation.

    Because.it.happens.often.

     

    This is one of those recipes and it was developed out of necessity.  It is not a totally homemade from scratch recipe.  There are times when I need something I can whip together that is “semi-homemade”.  This recipe will keep you away from the fast food and take out places and hopefully very happy in the meantime.  My hope is that this recipe becomes a “go-to” for you as it has for me.

    Easy Skillet Eggplant Parmesan/24 Carrot Kitchen

    Ingredients:

    1 jar of your favorite tomato sauce (I used 3/4 of the jar for this recipe)

    1/2 package of frozen, breaded eggplant cutlets (I used Trader Joes)

    2 tablespoons parmesan cheese (optional)

    1/3 cup mozzarella cheese

    Chopped parsley or basil as garnish

    Instructions:

    Preheat oven to 350 degrees F.

    Assemble your ingredients:

    Easy Skillet Eggplant Parmesan/24 Carrot Kitchen

    I recently purchased a cast iron skillet.  It is a 10 and 1/4 inch size.  I am finding that I am using it all the time!  I can make pancakes, latkes, french toast and now my favorite eggplant parmesan recipe.

    Using your cast iron skillet (or you may use a casserole dish), place about 1 tablespoon of olive oil in the bottom and swirl it all around the pan.  Then put about 1 cup of sauce in the bottom of the pan.  Next, add the breaded eggplant cutlets to the bottom of the pan in a single layer.  I used the smaller breaded pieces to fit in between the larger pieces (or even cut pieces) so it is one layer of eggplant on the bottom.  Cover eggplant cutlets with sauce until completely covered.

    Easy Skillet Eggplant Parmesan/24 Carrot Kitchen

    Place the skillet with the eggplant and sauce in the oven for approximately 30-35 minutes until eggplant is tender and soft.  Then take the skillet out of the oven.

    Sprinkle with the parmesan cheese.

    Easy Skillet Eggplant Parmesan/24 Carrot Kitchen

    Then, sprinkle with mozzarella cheese.  Use more or less depending on your taste.

    Easy Skillet Eggplant Parmesan/24 Carrot Kitchen

    Place the skillet back in the oven for approximately 20 minutes or until the cheese has slightly browned.

    Easy Skillet Eggplant Parmesan/24 Carrot Kitchen

    Take out of the oven and let sit for 5-10 minutes until the dish sets. Sprinkle with parsley or basil garnish if desired.  I also sprinkled mine shown with a little bit more grated parmesan cheese.  Perhaps serve with your favorite garlic bread. Then slice and enjoy.

    Easy Skillet Eggplant Parmesan/24 Carrot Kitchen

    Easy Skillet Eggplant Parmesan/24 Carrot Kitchen

     

    Print
    Eggplant Parmigiana
    Prep Time
    10 mins
    Cook Time
    55 mins
    Total Time
    1 hr 5 mins
     
    This is an easy, quick dinner entree that can be part of your dinner rotation.
    Course: Dinner
    Cuisine: American, Italian
    Servings: 2
    Calories: 142 kcal
    Author: Christine Galvani
    Ingredients
    • 1 jar of your favorite tomato sauce I used 3/4 of a jar
    • 1/2 bag of frozen breaded eggplant cutlets I used Trader Joes brand
    • 2 Tablespoons of grated parmesan cheese
    • 1/3 cup mozzarella cheese
    • Chopped parsley or basil for garnish optional
    Instructions
    1. Preheat oven to 350 degrees F.
    2. Place about 1 tablespoon olive oil in cast iron skillet. Swirl around skillet to coat evenly.
    3. Add enough tomato sauce to coat the bottom of the pan.
    4. Spread the eggplant cutlets in the bottom of the pan in one layer. Use smaller eggplant pieces to fit in between larger ones.
    5. Pour tomato sauce over eggplant layer covering all pieces.
    6. Bake in oven for approximately 35 minutes until eggplant is tender and soft.
    7. Take skillet out of oven and add parmesan and mozzarella cheeses.
    8. Put skillet back in oven for about 20 minutes until cheese is slightly browned.
    9. Take skillet out of the oven and let sit for 5-10 minutes. Slice and serve.
    10. Note: it is even good at room temperature and makes great leftovers.
    Nutrition Facts
    Eggplant Parmigiana
    Amount Per Serving
    Calories 142 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 3g15%
    Cholesterol 18mg6%
    Sodium 274mg11%
    Potassium 287mg8%
    Carbohydrates 14g5%
    Fiber 4g16%
    Sugar 5g6%
    Protein 8g16%
    Vitamin A 190IU4%
    Vitamin C 2.6mg3%
    Calcium 183mg18%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

    I would love to know how you like it if you try it.  🙂

     

     

    « Espresso Brownies
    Chocolate Peppermint Cookies »

    Filed Under: Non-Paleo Tagged With: eggplant, parmesan, vegetarian

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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    Reader Interactions

    Comments

    1. Jennifer

      August 13, 2014 at 10:03 pm

      I made this tonight after googling “trader joes eggplant” 🙂 I baked it in a Pyrex baking dish, used mushroom marinara and fresh mozzarella. It turned out delicious! I usually bake the eggplant cutlets first but as soon as they get covered in sauce they’re not crispy anymore anyways so this definitely saved time and was really great. Thank you!

      Reply
      • Christine

        August 14, 2014 at 4:21 pm

        So glad you liked it! Thanks for letting me know. 🙂

        Reply
    2. tanya1234

      February 8, 2013 at 5:50 am

      luv your recipe thankxxxxx

      Reply
    3. Natalie

      February 4, 2013 at 9:54 pm

      Looks so easy and super delicious!

      Reply
      • admin

        February 5, 2013 at 6:53 am

        Hi Natalie,

        I hope you try this recipe. It’s a keeper!

        Christine

        Reply

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    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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