Skillet Eggplant Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 Servings
Ingredients
- 2 Tbsp. olive oil
- 1 eggplant, peeled and cut into ½-inch cubes
- 1 – 28 oz. can whole tomatoes, diced and juice reserved
- 1 cup panko breadcrumbs
- 2 tsp. Tone’s®️ Ultimate Garlic Seasoning Blend
- 8 oz. rigatoni pasta
- 8 oz. fresh mozzarella cheese
- ½ cup grated parmesan cheese
Directions
- Heat oil in a large skillet over medium heat.
- Add the eggplant and cook, stirring occasionally, until the eggplant is softened, about 5 minutes.
- Add chopped tomatoes, juice and seasoning to the pan and stir to combine.
- Bring just to a simmer and cook for 20 minutes.
- While sauce is simmering, toast the breadcrumbs in a dry skillet over med-low heat, stirring frequently until golden brown. Remove from heat and set aside.
- Next, cook the pasta as directed on the package.
- When pasta is done, drain and set aside.
- When sauce is done, stir in the cooked pasta. Then stir in the mozzarella and parmesan.
- Cover for 5 minutes to allow the cheese to melt.
- Top each serving with toasted breadcrumbs.
