Years back I used to have pre conceived ideas about the cast iron skillet. I mostly though it was for Cowgirls only and Lord knows “I’m the farthest thing from a cowgirl”.
So when my husband and I where first married he brought a box into our little kitchen and there it was his bachelor cast iron skillet. I asked him “Do you really cook with this thing”? His reply was “Of course I do, you should give it a try”. So then I began trying new recipes in the Bachelor Skillet and low and behold a whole new world of deliciousness was opened up to me.
The Bachelor skillet (Along with a few new ones that have been acquired) has continued to provide many wonderful dishes for my family through out the years. You can make practically anything in it (except ice cream). Steaks, Corn Bread, Cookies, Amazing sautéed veggies, Fajitas, Chicken Marsala, Fried Chicken, Bacon, Fish and now Eggplant Parmesan.
After making my Eggplant in the skillet I think I will never go back to baking it in the casserole dish. I fell in deep love with this version of it. You will too!
- 2 pounds eggplant (1-2 large eggplants, depending on size)
- 2 teaspoons Kosher salt
- 3 tablespoons olive oil, divided
- 1 cup chopped onions
- 2 garlic cloves, chopped
- 1 (28 ounce) can crushed tomatoes
- 2 teaspoons sugar
- ½ teaspoon Kosher salt
- ¼ teaspoons black pepper
- 1 egg, beaten
- ⅓ cup Italian seasoned breadcrumbs
- ⅓ cup fresh grated Parmigiano Reggiano cheese
- 5 Slices fresh Mozzarella cheese
- Grated Parmigiano Reggiano cheese, for serving
- Torn fresh Basil for Garnish
- Spaghetti or other pasta, for serving, if desired
- Slice eggplant crosswise into approximately ¼ inch rounds. Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 15-20 minutes. Using a clean towel or paper towels, soak up as much excess moisture as possible. Set eggplant aside.
- Meanwhile, in a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add onions and cook, stirring occasionally for 3 minutes, until onions become translucent. Add in the garlic, cook for 30 seconds. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat, cover and allow to simmer over low heat.
- While sauce is simmering, place beaten egg into a shallow bowl. Mix bread crumbs and Parmesan cheese in a separate shallow bowl. Dip eggplant slices into egg, then coat with bread crumb mixture.
- In a Cast Iron Skillet (12 inch), heat remaining oil over medium heat. Cook eggplant in oil 10-15 minutes, turning once, until golden brown and cooked through.
- Pour tomato sauce around eggplant in skillet. Lay the soft Mozzarella sliced cheese over eggplant, cover and heat until melted, about 2-3 minutes. Sprinkle with additional Parmesan cheese and garnish with fresh basil just before serving.
- **Serve over or with pasta, if desired.