SKILLET EGGPLANT PARMESAN
Try out this tasty Skillet Eggplant Parmesan recipe from My Food and Family! As if saucy, cheesy and delicious weren't enough, this Skillet Eggplant Parmesan dish with OLIVO by CLASSICO Traditional Pasta Sauce has even more going for it: you can make it in under an hour.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Beat eggs in shallow dish until blended. Empty coating mix into separate shallow dish. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.
- Brush 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/3 of the eggplant; cook 1 to 2 min. on each side or until crisp and evenly browned. Transfer to plate. Repeat with remaining oil and eggplant.
- Mix pasta sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover.
- Cook on medium-low heat 20 to 25 min. or until heated through. Sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 13 g
SKILLET EGGPLANT PARMESAN
Steps:
- 1) Add beaten eggs to shallow dish. Dip eggplant into beaten eggs.Coat with breadcrumbs. 2) Heat 2 teaspoons olive oil in skillet over medium heat. 3) Add eggplants to skillet. Saute until brown, turn brown, turn brown other side. Transfer to plate. 4) In small bowl, mix salt, Italian seasoning, pepper flakes and tomatoes. 5) Wipe skillet clean. Add 3/4 cup marinara sauce to skillet. Arrange half of eggplant slices over marinara. 6) Spoon half tomato mixture over eggplant. Spoon 1 cup marinara over eggplant. Sprinkle half the mozzarella and Parmesan cheeses over marinara. 7) Repeat layering procedure with remaining ingredients. 8) Cover skillet. Simmer 15 minutes
EGGPLANT SKILLET DINNER
My children always enjoyed this tasty dish. It was a great way to introduce them to eggplant.-Virginia Jung, Janesville, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a skillet, brown beef with onion; drain. Sprinkle flour over beef; stir to mix. Add next five ingredients; mix well. , Season eggplant with salt and pepper; arrange slices over meat mixture. Cover and simmer for 10-15 minutes or until eggplant is tender. Sprinkle with shredded cheese; cook until cheese melts. Serve with Parmesan cheese if desired.
Nutrition Facts : Calories 323 calories, Fat 17g fat (9g saturated fat), Cholesterol 74mg cholesterol, Sodium 973mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein.
QUICK EGGPLANT PARMESAN
This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste.
Provided by Candice
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
- Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
- While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
- Top eggplant with sauce and Parmesan cheese and serve.
Nutrition Facts : Calories 644 calories, Carbohydrate 63.6 g, Cholesterol 167.2 mg, Fat 28.1 g, Fiber 13.1 g, Protein 36.5 g, SaturatedFat 14.3 g, Sodium 1865.7 mg, Sugar 13.8 g
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