My fridge was being overrun with eggplants, thanks to my mother’s very fruitful (vegetableful?) garden. I decided I was going to make eggplant parmesan. Here was my plan: fry the eggplant, then finish baking in the oven with the rest of the ingredients. I preheated the oven while frying up the eggplant. The oven was getting unusually smoky… and I suddenly remembered that Superhusband had spilled bacon grease one day while baking bacon and hadn’t cleaned it up yet. I turned off the oven since I didn’t want to risk a house fire. I had to figure out what to do now, since the oven was off-limits… could eggplant parmesan be made totally in a skillet? Turns out, it can!
Skillet Eggplant Parmesan
- 2 eggplants, mine were about the size of a lb of butter each
- 1 cup almond flour
- 2 eggs, beaten
- 1/2 cup parmesan
- 1 cup shredded cheese… I used mozzarella and cheddar
- 1 cup tomato sauce
- 1 tsp onion powder
- 1/2 tsp garlic powder
- ghee (clarified butter), or oil of your choice that can get to frying temperature
Cut the tops off the eggplant and peel the eggplant skin. Slice the eggplant about a 1/4 inch thick. Generously salt both sides of the eggplant, and set in a strainer to let any excess water drain out. This will prevent the dreaded soggy eggplant. After about 30 minutes, wipe off excess salt with a damp towel and squeeze any more water out of the eggplant. Heat a deep skillet with enough ghee/oil that it will come halfway up the eggplant.
Once the oil comes up to frying temp, dip the eggplant in the egg and coat in almond flour. Put the eggplant in the skillet, without overcrowding. Cook one side until golden brown, then flip, probably about 2 minutes. Once both sides are golden brown, remove and place on paper towel. Continue with the rest of the eggplant. Once you’ve fried up all the eggplant, dump excess oil out of the skillet and turn down the burner to medium low. place a layer of fried eggplant on the bottom (probably about half of it), then about half the sauce and spices (mix sauce and spices together). Add half the shredded cheeses and parmesan on top of that. Repeat. Cook covered until cheese is melted. If you don’t have a cover for the skillet, just cover the skillet with aluminum foil.