SKILLET EGGPLANT PARMESAN

SKILLET EGGPLANT PARMESAN image

Yield 6- 1 cup servings

Number Of Ingredients 11

1 1/2 pounds eggplant, un-peeled, sliced into slices
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 tomatoes, chopped
2 cups shredded mozzarella cheese
1/4 cup grated 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