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skillet Eggplant Parmesan


1 1/2 pounds Eggplant, unpeeled, sliced
2 Eggs, beaten
1 cup Seasoned Bread Crumbs
4 tablespoons Olive Oil
1 jar Marinara Sauce
1/2 teaspoon Salt
1/2 teaspoon Italian Seasoning
1/4 teaspoon Red Pepper Flakes
4 Plum Tomatoes, chopped
2 cups shredded Mozzarella Cheese
1/4 cup grated Parmesan


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 eggplant to skillet. Saute until 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 20 minutes.