Eggplant Parm Skillet

Ingredients

• 2Eggplant$4.80
• 1 tspSalt—
• 1/2 cupflour$0.20
• 2Eggs$0.70
• 1 cupBreadcrumbs$1.80
• 5 tbspOlive oil$1.00
• 24 ozMarinara$3.20
• 8 ozMozzarella$4.20
• 2 ozgrated vegetarian hard cheese (in place of Parmesan)$1.70
• 1/4 cupfresh basil$1.20
• Total for 4 servings$18.80

Most of the cost is eggplant ($4.80) and mozzarella ($4.20). With oil, spices and staples already at home, the shop drops to about $12.60. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Arrange the sliced eggplant rounds in a single layer on paper towels, sprinkle evenly with the salt, and let rest for 15 minutes to purge excess moisture, then press dry thoroughly with clean paper towels.
2. Set up a breading station with three shallow bowls: place the flour in the first bowl, the beaten eggs in the second bowl, and the breadcrumbs in the third bowl.
3. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. In batches, coat the eggplant in flour, then egg, then breadcrumbs, and fry until golden on both sides and soft in the middle, about 3 to 4 minutes a side; add more oil between batches.
4. Transfer the fried eggplant rounds to a paper towel-lined plate. Carefully wipe any loose burned crumbs from the skillet, then pour in half of the marinara sauce and heat over medium heat until warm and gently simmering, about 2 minutes.
5. Layer the fried eggplant rounds over the warmed sauce, pour over the remaining marinara sauce, and sprinkle evenly with the mozzarella and grated vegetarian hard cheese (in place of Parmesan).
6. Cover the skillet with a tight-fitting lid, lower the heat to medium-low, and cook for 5 to 7 minutes until the cheese is completely melted and bubbly around the edges.
7. Remove the skillet from the heat, take off the lid, and scatter the fresh basil evenly over the melted cheese.
8. Let rest for 5 minutes so the layers settle, then scoop portions onto plates and serve warm.