Skillet Eggplant Parmesan (One Pan)

A healthy take on this classic Italian dish with more protein and fiber! This skillet eggplant parmesan is an easy, one-pan meal.

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Eggplant parmesan is one of my all-time favorite comfort foods. But as a dietitian whose specialty is making healthy eating easier, I don’t really love how high maintenance it can be.

And that, my friends, is how skillet eggplant parmesan was born! This low maintenance recipe totally eliminates the usual dredging, breading, frying and assembly of traditional eggplant parm. And instead, we make it in one skillet with all the same flavors and way less fuss.

Oh, and did I mention this simplified recipe is also high in protein and fiber, too? It’s a full and balanced meal. You’ll love this nutrient-dense and delicious eggplant parmesan casserole made in a skillet!

Why you’ll love it

No fuss: Traditional eggplant parmesan involves breading and frying eggplant slices in advance, and this recipe has none of that! It also uses just a handful of easy-to-find ingredients.

One pan: You can make this tasty dinner in a single skillet that moves from stove to oven.

High protein: Each serving contains over 40 grams of protein to keep you full for hours.

High fiber: You’ll get over 12 grams of dietary fiber per serving in this good-for-you meal.

Super satisfying: This recipe is about 1000x easier than traditional eggplant parmesan, but just as satisfying as the real deal. And it’s a full nutritious meal so it will actually keep you full.

Ingredients

Here’s what you’ll need to make one-pan eggplant parmesan in a skillet:

• Lean ground beef — choose extra lean for less fat
• Eggplant — we’re cutting this into cubes instead of the usual slices
• Canned lentils — for way more protein and fiber
• Marinara sauce — I recommend using store bought to make life easier
• Seasonings — salt, black pepper, and red pepper flakes to taste
• Mozzarella — sub for bocconcini or any other melty cheese you love
• Parmesan — because it’s eggplant parmesan, of course!
• Bread crumbs — optional, use unseasoned or Italian

Extra veg

If you want some extra greens, stir in a few big handfuls of baby spinach before baking!

You could also add fresh or frozen peas, zucchini, or sliced bell peppers.

How to make

Position your oven rack to the middle and pre-heat to 400 F.

On the stove, heat a large oven-safe and non-stick skillet to medium heat. Add your beef and brown. Use a spatula or meat masher to break it into small, even crumbles and cook until most pink is gone.

Add eggplant, lentils, marinara sauce, and seasonings. Stir until well combined.

Cover and bake for about 20 minutes, or until eggplant is cooked down and can be easily pierced with a fork.

Remove lid, and sprinkle cheeses and bread crumbs. Cook uncovered for an additional 10-15 minutes, or until cheese is melted and bubbling.

Let it rest for 10 or more minutes before serving.

Dietary restrictions

Gluten-free: Use gluten-free breadcrumbs or leave them out entirely.

No dairy: Omit the cheese or use dairy-free cheese.

Lactose-free: Use lactose-free mozzarella. Parmesan is naturally low lactose, so you may be able to tolerate it depending on your specific body.

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• Oven-safe skillet
• Another oven-safe skillet

How to store

Refrigerate skillet eggplant parmesan in individual food containers with lids. They will stay good for up to three days in the fridge, or up to one month in the freezer.

Re-heating instructions

You can re-heat this recipe in the microwave or stovetop.

For microwave, transfer a portion of skillet eggplant parmesan on to a microwave-safe plate and cover with a paper towel. Microwave for 1-2 minutes, or until eggplant is heated through. If you froze your skillet eggplant parm, make sure it defrosts in the fridge overnight beforehand.

For stovetop, add a portion of your eggplant parm to a small skillet with a splash of water. Adjust heat to medium-low and cover. Cook for 5 or more minutes, stirring occasionally or until eggplant is heated through.