Skillet Eggplant Parmesan

• 份量: 2 servings

配料

1 small eggplant, sliced into rounds

Kosher salt

Olive oil

1 cup panko bread crumbs

1 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp kosher salt

1/8 tsp red chili flakes

1 cup red pasta sauce

4 oz fresh mozzarella cheese, sliced into thin rounds

Fresh basil to top

步骤

Preheat oven to 425 degrees.

Salt your eggplant rounds and lay in between 2 paper towels to draw out excess moisture.

Heat a skillet over medium heat. Add a generous drizzle of olive oil (about 2 tablespoons) and then add the panko breadcrumbs, oregano, garlic powder, black pepper, kosher salt, and red chili flakes. Sauté until the breadcrumbs are toasted and light brown in color, about three minutes. Set breadcrumbs aside in a small bowl.

In the same skillet over medium heat, add a generous drizzle of olive oil (about 2 tablespoons), then add in the eggplant slices and cook for about 3 to 5 minutes each side until eggplant is soft. This can be done in batches. Set aside.

Add one cup of red sauce to the skillet and then place the eggplant on top. Add mozzarella cheese on top of the eggplant slices then evenly sprinkle the toasted bread crumbs on top. Bake for 5 to 7 minutes or until cheese is melted. Garnish with fresh basil and serve!