Eggplant parmesan is a classic late-summer dish that makes great use of in-season produce but isn’t exactly weeknight-friendly. By cutting a few corners, though, this dish comes together quickly—and in just one pan. In this version, the eggplant is pan-fried until tender and golden, eliminating the need for salting to draw out moisture that accompanies a heartier fry (as well as the extra time and dishes). A tomato sauce is cooked in the same pan for just 10 minutes, after which the eggplant is nestled in the sauce before being blanketed with ricotta, mozzarella, and Parmesan and baked. Serve with crusty bread for an (actually) easy weeknight dinner.
2-4 servings
- Heat the oven to 400°F. Brush both sides of the eggplant slices with 1 to 2 tablespoons olive oil and sprinkle them with salt and pepper. Heat a 10-inch cast iron skillet over medium-high heat, and when the pan is hot, add as many eggplant slices as will fit in the pan in one layer. Let cook, flipping every 2 to 3 minutes, until the eggplant is golden brown and tender all the way through. If the eggplant is getting too dark before the center is cooked through, reduce the heat to medium. Remove from the pan and repeat with the remaining eggplant. Set cooked eggplant to the side while you make the sauce.
- To make the sauce, reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the pan. Add the garlic and red pepper flakes and cook, stirring constantly, for 30 seconds to 1 minute, or until the garlic just begins to turn golden. Add the tomatoes and use the back of a spoon to crush them to a pulpy consistency. Season with salt and a pinch of sugar and cook, stirring occasionally, for about 10 minutes or until slightly thickened.
- Nestle the eggplant inside the sauce and add a few spoonfuls of the ricotta between the slices. Dollop the remaining ricotta evenly across the pan and spoon sauce over any exposed eggplant. Arrange the mozzarella evenly over the top, followed by the Parmesan.
- Bake for 25 to 30 minutes, or until the cheese is turning golden and the sauce is bubbling. Let cool for 10 to 15 minutes, then garnish with fresh basil, if using, and serve with crusty bread.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.