Skillet Eggplant Parmesan. All the flavor you expect from traditional Eggplant Parm with none of the fuss, or gluten. This vegetarian, low carb, keto friendly, skillet meal is ready and on the table in less than 30 minutes.
In case you haven’t noticed, I’m a little obsessed with skillets. If I could cook every meal in one I probably would. If those meals happen to be ready in less than 30 minutes I’m also in. This meal covers all those bases and a few extra.
It’s gluten free, low carb, vegetarian and keto friendly. It has all the flavor you’d expect from a traditional eggplant parm with none of the fuss. And it’s all made in ONE skillet. Happy kitchen dance.
I happen to love eggplant. I realize not everyone does. Gasp. As with most other vegetables that get a bad wrap – think Brussels sprouts, I think it’s all in the preparation and how they tasted said vegetable the first time. Food memories are powerful.
I had boiled Brussels sprouts growing up, no one should have to have boiled Brussels sprouts. It ruined me for years. Until I had roasted Brussels. That glorius vegetable is one of my favorites now. I wouldn’t have known that if I didn’t give a taste.
Eggplant is often used as a meat substitute. When it’s grilled or sauteed, the eggplant has a firm, almost meaty texture. That’s what we’re doing here. Sauteing eggplant rounds until they’re just golden with a nice crust.
Eggplant rounds are then doused in a marinara sauce. You can use any marinara sauce recipe you like. If you happen to have a jarred sauce that you love, go ahead. Do your thing.
The saucy rounds are then topped with fresh mozzarella and placed under the broiler to bake until bubbly. Please, though, you know how finicky a broiler is. DO NOT step away from the oven. You don’t want to blink and have burnt cheese.
If you’d like a more substantial Eggplant Parm try our EASY EGGPLANT PARMIGIANA
She’s sleek, a little sexier and glutenous.
- 5 tablespoons olive oil
- 1 eggplant - sliced into 8 rounds
- kosher salt/cracked black pepper
- 1 1/2 - 2 cups marinara sauce
- 8 ounces fresh mozzarella - sliced into 8 portions
- 1/4 cup grated parmesan cheese
- basil to garnish - optional
- Into a large skillet add olive oil and heat over medium-high heat.
- Add eggplant rounds. Season with salt and pepper. Cook until softened and golden on both sides. Turning as necessary. Add additional olive oil if necessary.
- Remove from heat. Add marinara sauce, making sure eggplant is coated. Add more sauce if necessary to coat.
- Top each eggplant round with a mozzarella slice.
- Preheat broiler.
- Transfer skillet to oven and bake until cheese has melted. Careful to not burn cheese.
- Garnish with grated parmesan and optional basil.
You can use any marinara sauce that you prefer.
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