Skillet Eggplant Parmesan Recipe | Yummly

Skillet Eggplant Parmesan

Brittany L.: "good and easy. added some rosemary and Italian se…" Read More
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  • 2 eggplants (large, about 3 lbs. total, sliced into ½-inch thick slices)
  • extra virgin olive oil (for brushing)
  • coarse salt
  • freshly ground pepper
  • 2 1/4 cups tomato sauce
  • 8 ounces shredded mozzarella
  • 3/4 cup freshly grated Parmesan
  • fresh basil (for garnish, optional)
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    NutritionView More

    Sodium40% DV960mg
    Fat28% DV18g
    Protein33% DV17g
    Carbs9% DV27g
    Fiber36% DV9g
    Calories330Calories from Fat160
    Total Fat18g28%
    Saturated Fat8g40%
    Trans Fat
    Calories from Fat160
    Total Carbohydrate27g9%
    Dietary Fiber9g36%
    Vitamin A25%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Brittany L. 3 months ago
    good and easy. added some rosemary and Italian seasoning and Italian bread crumbs on top and measured nothing. tossed it under the broiler for a few mins at the end
    Good.. heavy for dinner though 😬
    dale 6 months ago
    Everyone loved it. There were no leftovers. I would definitely make this again.
    Megan 8 months ago
    About to make this for the second time. The key to a good eggplant parm is getting quality cheeses!
    Blake Phillips a year ago
    Delicious! My 6 year old even loved it!
    Gary S. 2 years ago
    Fabulous. It was easy and I feel healthy. I liked it more than in a restaurant. I'll make this again . I've shared this recipe with family and friends . Thank you .
    Sidharth Duvvuri 2 years ago
    Added some breadcrumbs while layering sauce and cheese
    Anne Toftegaard 2 years ago
    Was tasty but missed breadcrumbs
    Carrolina 2 years ago
    Excellent! Can hardly go wrong in my book but I used spaghetti sauce instead of just tomato sauce.
    Allison C. 2 years ago
    I added Italian sausage, fresh basil and mushrooms to the sauce. Yum!
    Rositsa Baruh 2 years ago
    This is a pretty good recipe. Maybe next time I will do it with mushrooms, less tomato sauce and more parmesan. Аnd a little garlic and basil in the tomato sauce.
    Chele 2 years ago
    Wonderful. Making it again!
    Madi Rowe 2 years ago
    Awesome! I did a few more layers, added garlic and fresh basil in the layers
    Susan 2 years ago
    I cut the recipe in half for myself and my husband. We loved it!
    Jamie 2 years ago
    we really enjoyed this! This is the second time I’ve made it; I have an abundance of eggplants in my garden this year. An easy and yummy recipe! Great reheated too! When we go to eat it I will pick some fresh basil from the garden to garnish with and add some flavor!
    My husband loved it and that is saying a lot. I have taken away our meat and have forced on lots of veggies. This was perfect! Easy and delicious!
    Diana Ferrer-Conti 2 years ago
    Very delicious, nice and moist. I just added more cheese at the end.
    Megan Wood 2 years ago
    I loved this dish! It’s the perfect gf Eggplant Parmesan. I added a little more sauce since it was being served over pasta. Delicious!
    Hope Stansbury 3 years ago
    Very good and easy to make !!!