Super Delicious Skillet Eggplant Parmesan Recipe | Eggplant Parmesan Recipe | Cook’s Corner
🍆 Dive into a world of amazing flavors with our super delicious Skillet Eggplant Parmesan recipe! In this step-by-step video, we’ll show you how to make a mouth-watering Eggplant Parmesan in your skillet – a quick and easy way to enjoy a classic dish.
Ingredients:
For the Eggplant:
● 1 medium eggplant (about 1 pound)
● 1/4 cup extra virgin olive oil
● Salt and black pepper to taste
For the Sauce:
● 1 cup marinara sauce (your favorite store-bought variety is fine!)
For the Cheese:
● 1 cup shredded mozzarella cheese
● 1/4 cup shredded parmesan cheese
For the Breadcrumb Topping:
● 3/4 cup panko breadcrumbs
● 1/4 cup grated parmesan cheese
● 2 tablespoons extra virgin olive oil
● Salt and black pepper to taste
For Garnishing:
● 1/4 cup fresh basil leaves (optional)
Additional Notes:
● You can adjust the amount of cheese and breadcrumbs to your preference.
● For a spicier version, add a pinch of red pepper flakes to the breadcrumbs.
● If you don’t have panko breadcrumbs, you can use regular breadcrumbs.
● Feel free to use any other toppings you like, such as fresh parsley or a drizzle of balsamic glaze.
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Hello everyone from Cooks Corner today we’re whipping up a deliciously quick and easy Skillet eggplant Parmesan that’s perfect for busy week nights or impressive enough for a casual dinner party to get started heat up extra virgin olive oil in a pan over medium heat add those eggplant rounds and then
Gently lay them down in the hot oil let them Sizzle and turn golden brown on both sides sprinkle them with some salt and some black pepper for that perfect added flavor once the eggplant starts to Brown on one side carefully flip them over using a spatula let them cook for
Another 3 to 4 minutes until both sides are nice and caramelized once the eggplant is cooked set it aside for a moment in the same skillet add your 1 cup marinara sauce and spread it evenly across the bottom marinara sauce is readily available and adaptable you can use your favorite store-bought version
Or whip up a quick homemade one transfer the cooked eggplant slices to the pan with the marinara sauce spread them out evenly with the help of a fork you have to make sure that eggplant spread out out evenly on the pan so that anyone taking the bite should get that ideal
Blended Flavor now it’s cheese time sprinkle half of the mozzarella cheese over the sauce followed by 1/4 cup of Parmesan cheese Mozzarella melts beautifully creating a gooey richness while parmesan adds a sharper nutty Dimension again grab your cooked eggplant and carefully arrange it on top of the cheese layer we’re building
Layers here like a Cheesy lasagna but way faster fun fact the word marinara actually comes from the Italian word for sailor because this sauce was a staple on Long voyages also eggplant and tomato go hand inhand in Italian cuisine who knew right top the second layer of eggplant with another 1/2 cup of
Marinara sauce marinara sauce is naturally simple made with tomatoes herbs and spices this allows the delicious flavor of the eggplant to shine through without being overpowered by heavy flavors and another 1/2 cup of mozzarella cheese we’re all about balance but mostly cheese Don’t forget the parmesan sprinkle another 1/4 cup of Parmesan on top like a Finishing Touch of cheesy magic for a touch of freshness scatter half of your chopped basil leaves over the top now in a separate Bowl mix together your panko breadcrumbs parmesan cheese extra virgin olive oil and a pinch of
Salt and pepper this is our golden topping mix it all well and sprinkle the breadcrumb mixture over your cheesy Masterpiece preheat your oven to 400° Fahrenheit pop it in the oven and bake for 10 to 12 minutes or until the breadcrumbs are golden brown and the cheese is bubbly garnish with the
Remaining chopped basil and then slice and Serve