Cast Iron Skillet Eggplant Parmesan
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet
A Sheet Pan lined with Paper Towels to drain the Eggplant.
1 Eggplant, peeled and sliced 1/4" thick.
2 Eggs, beaten in s shallow bowl.
3/4 C Breadcrumbs in a shallow bowl.
3/4 C Grated Parmesan Cheese in a shallow bowl.
1/2 tsp Garlic Powder
1 tsp Oregano
Marinara Sauce, your choice.
6 oz. shredded Mozzarella Cheese
Chopped Fresh Basil Leaves for Garnish
In the Breadcrumb Bowl:
Dip the Eggplant in the following order:
Lightly press the Crumbs with your fingers.
In the Skillet on Medium High Heat:
1/4" of Oil, until Hot.
Fry each slice for 1 - 2 minutes until Golden Brown.
Transfer them to the Paper Towel to drain.
Discard the Oil.
Transfer the Eggplant to the Skillet, overlapping and up the sides a bit. Whatever it takes for all of them to fit.
Top each slice with a TBS of Marinara Sauce and Cheese.
Bake 25 - 30 minutes. The Cheese should be Golden Brown.
Garnish with Basil and Serve with additional Sauce.
Peace in the Kitchen!