Skillet Eggplant Parm

Preparation

This quicker version of eggplant Parmesan brings together fresh tomatoes, creamy mozzarella, and prepared tomato sauce for a satisfying vegetarian meal. A lemony breadcrumb topping adds the perfect crunch to every bite. This recipe combines simplicity and flavor in a way that will impress family and friends alike.

TOAST THE PANKO

1. In a HexClad 12” Hybrid Fry Pan, heat the 2 tablespoons of oil over medium-high heat until shimmering. Add the panko and cook, stirring, until golden, about 3 minutes. Transfer to a bowl to cool slightly, then stir in the parsley, lemon zest, garlic, and a pinch each of salt and pepper. Wipe the fry pan clean with paper towels.
   

COOK THE EGGPLANT

1. Return the pan to medium-high heat, add the remaining 2 tablespoons of oil and the eggplant slices in a single layer and season with salt and pepper. Cook until browned on the bottom, 3 to 4 minutes. Flip the eggplant and drizzle 2 more tablespoons of olive oil in the pan. Cook until tender and browned, 3 to 4 minutes more. Transfer to a plate. Repeat with the remaining eggplant. 

ASSEMBLE AND BAKE

1. Place the pan over low heat. Spread 1 cup of the marinara sauce in the bottom of the pan and stir in the red pepper flakes. Arrange half the eggplant on the sauce and then top with half each of the mozzarella, tomatoes, and parmesan. Sprinkle 1/3 cup of the breadcrumbs evenly on top. Dollop the remaining ½ cup of marinara sauce on top, then repeat the layering one more time with the remaining eggplant, mozzarella, tomatoes, and parmesan, reserving the breadcrumbs for later.
2. Preheat the oven to broil with a rack in the upper third. Broil the eggplant parm until bubbling, about 5 minutes. Top with ⅓ cup more of the breadcrumbs and the basil. Serve with more parmesan and the remaining breadcrumbs.