When Eggplant Parmesan is fresh from a hot oven, I love it. Leftovers leave me cold. They’re always soggy and sometimes greasy. When I was given an armful of eggplants (aubergines) a few summers ago, I decided to streamline and lighten the dish for summer with a few goals: I was not going to turn on the oven or use a heavy sauce, leftovers would be minimal or eliminated and I would keep some crunch while emphasizing summer’s flavors and produce.
That’s how I came up with this stovetop recipe for Skillet Eggplant Parmesan. I love it. It’s quick and easy — no need to salt and drain the eggplant first — and it gets me out of the kitchen in a jiffy. Unless my eggplant is consistently narrow, I can’t fit all eight slices into a 12” skillet so I make them in batches or set aside the two or three remaining to make fresh the next day. The other components will be waiting in the fridge, so it’s lunch in 10 minutes with only one pan to wash.
It’s prettier when the tomatoes are sliced, but I had chopped mine for another use and finished them up here. If you have fresh basil, a couple tablespoons thinly sliced are a wonderful substitute for the dried herbs. Add a salad and maybe a starch and it’s fine summer eating.
Ella’s Skillet Eggplant Parmesan
1 eggplant, about 1 pound, cut into 8 thick slices
2 TB olive oil, plus a bit more for brushing
3 – 4 Roma (plum) tomatoes, sliced or diced
salt and fresh-ground pepper
1 tsp herbes de Provence or thyme
2 TB panko
3 – 4 oz shredded Parmesan*
*If you don’t have a box grater, mandoline or food processor, this is sometimes sold shredded. Parm tends to be somewhat salty, so I use a light hand with the salt.
Season the tomatoes with the salt, pepper and herb (I prefer herbes de Provence), mix and set aside. Mix together the panko and shredded cheese and set aside.
In large skillet, 12” or larger, heat the 2 TB oil over low-medium heat until shimmering. Add eggplant slices without overlapping, season lightly with salt and cook about 3 minutes, until underside is soft and well-colored. Brush additional oil on the topside and turn.
Top the eggplant slices with the tomato mixture followed by the cheese mixture. Cover, lower heat to medium-low and cook until the cheese is melted, 6 or 7 minutes.
If necessary, repeat with remaining slices.
Serves 4
Related post on From Scratch: Another good use for eggplant is Eggplant the Persian Way
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{ 2 comments… read them below or add one }
Does this really work? I know you wouldn’t “fun” us about something as serious and sacred as eggplant! I tend to have trouble getting slices cooked properly, but this does look doable! Thanks, I’ll try it. Yum yum.
PS: What’s a mandoline? It’s a musical instrument, isn’t it? I’ll bet the strings slice right through the cheese. {Alright, never mind. I looked at a picture on Wikipedia.} You do introduce me to some tools I never heard of!
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Of course it works, my friend! If you don’t believe me (snif – hee!) the pics don’t lie. The one of the the slices in the skillet is a click to enlarge deal. Just don’t skimp on the oil and they won’t stick and don’t leave out the panko and you’ll have a bit of crispiness.
I’d be lost without my mandoline! This is the one I use and I’ve had mine about 15 years, maybe more. Shred a couple heads of cabbage and dice a few pounds of tomatoes and it pays for itself. It’s proof you don’t have to buy one of the mega-expensive stainless steel mandolines from France to get a good one. (And should you decide to buy one, if you do so via that link I’ll get my whopping 4 cents on the dollar!)