Skillet Eggplant Parmigiana


This eggplant Parmigiana has got to be my favorite healthier Italian dishes. It’s so simple to make, comforting, and good for you to! Usually I make a big casserole dish filled with Eggplant Parmigiana stacks. It’s way more than enough for 2, sometimes 3 dinners. So when I got a craving for Eggplant Parm the other day for lunch, I decided to make a much smaller portion, and use less dishes to do it!

This Eggplant Parmigiana just takes one skillet. You coat the eggplant slices in egg then in breadcrumbs before browning on each side. Then just add some jarred marinara sauce, or fresh, and the cheese. Let the cheese melt in the oven before adding the good stuff – the Parmesan and fresh basil. Then serve with a simple salad, or by itself. It makes a wonderfully filling quick lunch, perfect for weekends or any day your family may be home during the day.


This photo was submitted to the Le Creuset & Williams Sonoma Quince Photo Contest. 18 amazing bloggers were invited to submit a photo featuring Le Creuset’s new color, Quince. And yes it is very reminiscent of fab 70’s gold (but a little lighter and brighter), and that’s why I adore it so much. You can see Le Creuset’s full line of Quince cookware here.

If you have the time, you can vote for my photo on Pinterest here. Every “like” counts as a vote, it’s that simple.

And if my photo happens to win, one lucky reader will win a gorgeous set of Quince cookware (valued at $585) that contains the following:

Thanks so much!

Click here to vote for my photo in the Le Creuset and Williams-Sonoma Photo Contest



Skillet Eggplant Parmigiana


1 medium eggplant, sliced
1 egg
1 tablespoon milk
1 cup breadcrumbs (I used Italian Style)
salt and pepper
1 tablespoon olive oil
1 cup marinara sauce
sliced fresh mozzarella
1/4 cup grated Parmesan cheese
1/4 cup freshly chopped basil leaves


Heat oven to 400°. Heat large cast iron skillet over medium heat. Slice eggplant in thick slices. Add egg, milk, salt and pepper to a small bowl and whisk well. Add breadcrumbs to another bowl. Coat eggplant slices in egg and dredge in breadcrumbs.

Add eggplant slices to a pre-heated skillet drizzled with olive oil. Brown on both sides. Add marinara sauce around eggplant slices and on top as shown in picture. Add mozzarella and transfer skillet to oven. Bake just until cheese begins to melt and then remove from oven. Garnish with lots of grated Parmesan and fresh basil leaves.

17 Responses to “Skillet Eggplant Parmigiana”

  1. 1
    Cassie | Bake Your Day — February 21, 2013 @ 2:10 pm

    I love the sound of this, Angie. I looks beautiful in this skillet too!

  2. 2
    Sandy @ RE — February 21, 2013 @ 3:31 pm

    Oh, so yummy, Angie. Love that yellow skillet, too! I have a blue one – it’s the best!

  3. 3
    Paula - bell'alimento — February 21, 2013 @ 5:04 pm

    I’m loving this! I need that skillet in my life.

  4. 4
    Miss @ Miss in the Kitchen — February 21, 2013 @ 5:27 pm

    Wow, that looks so delicious and that is such a GORGEOUS photo!! You know you have my vote!

  5. 5
    Erika @ The Hopeless Housewife — February 21, 2013 @ 6:19 pm

    These skillets are the best and that eggplant looks very tasty!

  6. 6
    Tara @ Unsophisticook — February 21, 2013 @ 7:07 pm

    Love a meal that only dirties one skillet!

  7. 7
    Belinda @zomppa — February 21, 2013 @ 7:40 pm

    You know how to make even eggplants – which are not usually my favorite – look amazing!

  8. 8
    Heather | Farmgirl Gourmet — February 21, 2013 @ 7:48 pm

    I love this recipe. Looks relish…and that skillet. SWOON!

  9. 9
    Caroline @ chocolate & carrots — February 22, 2013 @ 6:37 am

    What a great idea! My family would go crazy for this meal. 🙂

  10. 10
    Sommer@ASpicyPerspective — February 22, 2013 @ 9:47 am

    That looks completely amazing!

  11. 11
    Tanya — February 22, 2013 @ 11:47 am

    They almost look like an eggplant pizza! I want to try one 🙂

  12. 12
    Brenda @ a farmgirl's dabbles — February 22, 2013 @ 11:58 am

    Beautiful recipe, Angie – and that pan is gorgeous, too!

  13. 13
    Shaina — March 5, 2013 @ 1:08 pm

    Gorgeous. The basil. Oh the basil.

  14. 15
    Martand — February 6, 2014 @ 2:46 am

    its really amazing…

  15. 16
    Microwave Oven — January 30, 2015 @ 4:05 am

    I love italian dishes. This is the great receipe i had found. Thanks for sharing.

  16. 17
    Bhavik Vasa — January 12, 2017 @ 1:29 am

    It looks so tasty, thanks for sharing 🙂

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