One of my tried and true vegetarian recipes that never disappoints, Skillet Eggplant. From prep to plate, it takes under an hour and you will certainly have leftovers. I love that I can serve this over pasta, with crusty bread or with a simple salad on the side. I always add fresh oregano on top of the dish, it just brings out all of the flavors.
1 Large Eggplant
1/2 cup- 3/4 cup of Olive Oil
Garlic Powder or 1 clove of garlic minced
1 large jar of marinara sauce or my fresh tomato sauce
8oz of mozzarella or more, depending on how much cheese you like
4oz of freshly grated parm
1 cup of panko bread crumbs
A few sprigs of fresh oregano
Optional: 1 lb of a pasta of your choice or crusty bread to dip
Preheat the oven to 375. Line a large baking sheet with aluminum foil and parchment paper. Slice the eggplant into rounds and then cut again into a half moon. Lay the eggplant out on the baking sheet and drizzle with olive oil. Sprinkle with salt and garlic. Bake for 15-20 minutes.
While the eggplant is cooking, coat a large baking dish with olive oil. Spread a thin layer of marinara on the bottom. In a small bowl, mix the panko and remaining olive oil together. Mix in a few sprinkles of salt. Set aside.
Let the eggplant cool for a few minutes, and then lay it in the baking dish (you should have enough for two layers). After finishing the first layer, sprinkle with mozzarella. Spoon some more sauce over, but don't cover it completely.
Layer the last pieces of eggplant on top, then cover with more sauce, then cheese, parm, and panko mixture. Bake at 375 for 20-25 minutes until bubbly and slightly browned.
Now sit down, relax and enjoy with your favorite wine.