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A large skillet with eggplant parmesan casserole
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5 from 2 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course, Main Meals
Cuisine: American, Italian
Keyword: Easy Dinner, Healthy Dinner, High Fiber, High Protein, Weeknight Dinners
Servings: 4
Author: Miranda Galati, MHSc, RD

Equipment

  • large oven-safe and non-stick skillet

Ingredients

  • 1 lb lean ground beef
  • 1 medium eggplant cut into 1-inch cubes
  • 1 can lentils drained and rinsed
  • 1 jar marinara sauce 650-750 ml, I like Kirkland or Rao's
  • salt and pepper to taste
  • pinch red pepper flakes optional
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup unseasoned bread crumbs optional

Instructions

  • 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.

Nutrition

Calories: 543kcal | Carbohydrates: 46g | Protein: 45g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1211mg | Potassium: 1609mg | Fiber: 12g | Sugar: 13g | Vitamin A: 1008IU | Vitamin C: 16mg | Calcium: 279mg | Iron: 9mg