Skillet Eggplant Parmesan
This vegetarian dish is so good and so easy! Made in a skillet instead of a casserole dish using canned tomatoes and sandwich bread, it’s both quick and economical.
Look for eggplants that are lightly firm and have shiny skin; they won’t continue ripening after they’ve been picked.
For sauce
Two 14.5-ounce cans whole peeled tomatoes,
drained, with juice reserved
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1⁄2 teaspoon salt
For eggplant
6 slices high-quality white sandwich bread, torn
into quarters
3⁄4 cup grated Parmesan cheese
1⁄2 teaspoon salt, divided
1⁄2 teaspoon pepper, divided
3 large eggs
1 cup unbleached all-purpose flour
2 globe eggplants (about 12 ounces each), sliced
into 1⁄4 -inch-thick rounds
1 cup vegetable oil
8 ounces shredded mozzarella
1⁄3 chopped fresh basil, optional
Make sauce: Process tomatoes, olive oil, garlic and salt together in food processor until pureed, about 15 seconds.
Transfer mixture to liquid measuring cup and add reserved tomato juice as needed until sauce measures 2 cups.
Prepare eggplant: Adjust oven rack to lower-middle position and heat oven to 425 degrees.
Pulse bread in food processor to fine, even crumbs, about 15 pulses. Transfer crumbs to pie plate and stir in cup Parmesan, teaspoon salt and teaspoon pepper. Beat eggs in a shallow bowl or plate.
Combine flour and remaining teaspoon pepper in large zip-lock bag.
Place eggplant slices in bag of flour, shake bag to coat, then remove eggplant from bag and shake off excess flour. Using tongs, coat floured eggplant with egg mixture, allowing excess to drip off.
Coat all sides of eggplant with bread crumbs, using your fingers to help them adhere. Lay breaded eggplant slices on wire rack set over rimmed baking sheet.
Heat half of the oil in 12-inch, oven-safe, nonstick skillet over medium heat until shimmering.
Add half of breaded eggplant slices and cook until well browned on both sides, about 4 minutes, flipping halfway through cooking.
Transfer eggplant to wire rack and repeat with remaining breaded eggplant, adding oil as needed. (You might not need the entire cup oil.)
Pour off oil left in skillet and wipe out skillet with paper towels. Spread 1 cup of tomato sauce over bottom of skillet and layer eggplant slices evenly, overlapping them slightly.
Dollop remaining 1 cup sauce on top of eggplant and sprinkle with remaining cup Parmesan and mozzarella.
Transfer skillet to oven and bake until bubbling and cheese is browned, 13-15 minutes. Let cool for 5 minutes, then sprinkle with basil, if using, and serve. Yield: Serves 4.
— Adapted from “The Complete Cooking for Two Cookbook” (America’s Test Kitchen, $34.99)