This recipe is so simple, you can whip it up in well under 30 minutes. It's Skillet Eggplant Parmesan!

INGREDIENTS:
1 medium eggplant, peeled and cut lengthwise for 1/2" thick slices
1 egg, lightly beaten, placed in a shallow bowl
1/2 cup dried breadcrumbs
1/4 grated parmesan cheese (plus more for sprinkling)
1 TBSP dried Italian seasoning blend
1 1/2 cups marinara sauce
Thinly sliced provolone cheese (or shredded mozzarella)
Olive oil

METHOD:
In a large skillet, over medium-high heat, pour in about 1/4 inch of olive oil.
Combine breadcrumbs, Italian seasoning and 1/4 of the grated parmesan in a shallow bowl.
Dip each piece of eggplant into the egg, then bread with the crumb mixture.
Pan fry in the oil until golden brown on both sides (about 3-5 minutes per side). It may be necessary to add more oil as you go.
Reduce the heat to medium-low. *SEE NOTE BELOW*
Sprinkle eggplant with additional parmesan (as much as you want)
Spread marinara evenly on top of the eggplant.
Top with provolone or mozzarella.
Cover and cook for 5-7 minutes, or until cheese is melted.
Serve and enjoy!

*If there is a lot of oil left in the skillet after frying is done, transfer the eggplant to a plate, wipe out the skillet, return eggplant and continue to the next step.

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Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. [ Ссылка ]

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