Crispy Eggplant Parmesan Skillet with Molten Mozzarella Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, use panko breadcrumbs rather than fine dry breadcrumbs. The larger flakes create a lighter, crunchier texture. Mixing grated parmesan into the panko adds a savory, nutty flavor that complements the eggplant and marinara.

To keep the crust from getting soggy, let the fried eggplant drain on paper towels before assembling.

Also, avoid overloading the skillet with too much sauce; a moderate amount keeps the dish moist without drowning the crust. Serve immediately for the best texture.

Variations

• Spicy Arrabbiata: Swap the garlic marinara for a spicy arrabbiata sauce and add a pinch of red pepper flakes to the breading for extra heat. Top with a sprinkle of crushed red pepper before serving.
• Mushroom and Mozzarella: Add sautéed mushrooms between the eggplant layers for an earthy flavor. Use a mix of mozzarella and provolone for a different melt.
• Zucchini Parmesan: Replace the eggplant with zucchini slices, sliced lengthwise for larger pieces. Adjust the breading and frying time as needed.
• Caprese Style: Add sliced fresh tomatoes and fresh mozzarella slices on top of the marinara, then bake until the cheese melts. Finish with a drizzle of balsamic glaze and extra basil.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until hot and the cheese is melted.

Freezer

Freeze the assembled, unbaked skillet (without basil) for up to 3 months.

Reheat

Reheat individual servings in the microwave for 1-2 minutes, or in a 375°F (190°C) oven for 10 minutes to restore some crispness.

Leftover eggplant parmesan can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven for 10-15 minutes until hot and the cheese is melted again. The crust may soften slightly, but the flavor remains delicious.

The breaded eggplant rounds can be prepared up to a day ahead and stored in the refrigerator on a baking sheet. Fry them just before assembling.

The skillet can also be fully assembled (without the basil) and refrigerated for up to 24 hours; bake at 375°F (190°C) for 20-25 minutes until bubbling.

Serving ideas

Serve the eggplant parmesan straight from the skillet, garnished with fresh basil. It pairs wonderfully with a simple green salad and crusty bread to soak up the extra marinara.

For a low-carb option, serve over zucchini noodles or alongside roasted vegetables.

This dish is hearty enough to be a main course, but it can also be served as a side dish or appetizer in smaller portions.

The cheese pull is part of the experience, so don't be shy about cutting into it at the table. Leftovers are just as good cold or reheated.

Frequently asked questions

Recipe card

Crispy Eggplant Parmesan Skillet with Molten Mozzarella

Prep 25 minCook 20 minTotal 45 minServes 4

Ingredients

• 2 medium purple eggplants, sliced into thick even rounds
• 1 tsp kosher salt
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/2 cup olive oil, for frying
• 2 cups garlic marinara sauce
• 8 oz whole milk mozzarella, shredded
• 1/4 cup fresh basil leaves, torn

Instructions

1. Slice the purple eggplants into thick even rounds, about 1/2-inch thick. Sprinkle both sides with kosher salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels. Set up a breading station: place the flour in one shallow dish, the beaten eggs in another, and mix the panko breadcrumbs with the grated parmesan in a third dish.
2. Dredge each eggplant round in the flour, shaking off any excess. Dip it into the beaten eggs, allowing the excess to drip off, then press it into the panko-parmesan mixture, coating both sides evenly. Place the breaded rounds on a plate or wire rack while breading the rest.
3. Heat the olive oil in a large cast iron skillet over medium-high heat. When the oil shimmers, carefully add the breaded eggplant rounds in a single layer, working in batches if needed. Fry for 2-3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
4. Reduce the heat to medium. Spoon a thin layer of garlic marinara over the bottom of the skillet. Arrange the fried eggplant rounds in a single layer, slightly overlapping. Spoon more marinara over each round, then pile the shredded mozzarella generously on top. Sprinkle with a little extra parmesan if desired.
5. Place the skillet over medium heat and cover with a lid or foil. Cook for 5-7 minutes until the cheese is fully melted and the sauce is bubbling around the edges. Remove the lid and let the top brown slightly for 1-2 minutes if a golden crust is desired.
6. Remove the skillet from the heat and scatter the torn fresh basil leaves over the top. Let the skillet rest for 2 minutes so the cheese sets slightly. Slice cleanly through a golden stack with a sharp knife, then pull a crispy cheese-stretching portion to serve.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

22 g

Carbohydrates

38 g

Fat

31 g

Automatic estimate from the ingredient list, not laboratory-verified.