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.
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
Equipment
- large oven-safe and non-stick skillet
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.
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