Skillet Eggplant Parmigiana Recipe
This high on flavor Skillet Eggplant Parmigiana recipe awaits you!. I prepare this Skillet Eggplant Parmigiana with Eggplant Eggs as the main ingredient. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Skillet Eggplant Parmigiana.
Ingredients
1 cup dried bread crumbs
1/4 cup milk
1 medium-sized eggplant , cut into 1/4 inch slices
Salad oil
1 16-ounce jar Italian cooking sauce
1 16-ounce package mozzarella cheese, shredded
Directions
1. On waxed paper, place bread crumbs. Pour milk into pie plate. Dip eggplant in milk, then coat with bread crumbs.
2. In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook eggplant, a few slices at a time, until tender and browned on both sides; remove slices to plate as they brown, adding more oil as needed.
3. Pour off any remaining oil in skillet; wipe skillet clean. Spoon one-third of Italian cooking sauce into skillet; top with half of eggplant slices; sprinkle with half of cheese. Repeat, ending with sauce; over medium-high heat, heat to boiling. Reduce heat to low; cover; simmer 10 to 15 minutes, until sauce is hot.
2. In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook eggplant, a few slices at a time, until tender and browned on both sides; remove slices to plate as they brown, adding more oil as needed.
3. Pour off any remaining oil in skillet; wipe skillet clean. Spoon one-third of Italian cooking sauce into skillet; top with half of eggplant slices; sprinkle with half of cheese. Repeat, ending with sauce; over medium-high heat, heat to boiling. Reduce heat to low; cover; simmer 10 to 15 minutes, until sauce is hot.
