Skinny Eggplant Parm Skillet

Serves 1
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Directions

  1. 1Preheat oven to 425°F.
  2. 2Preheat oven to 425°F.
  3. 3Preheat oven to 425°F.
  4. 4Toss eggplant with olive oil, salt, and pepper.
  5. 5Toss eggplant with olive oil, salt, and pepper.
  6. 6Toss eggplant with olive oil, salt, and pepper.
  7. 7Roast for 25–30 minutes, flipping once, until golden and caramelized.
  8. 8Roast for 25–30 minutes, flipping once, until golden and caramelized.
  9. 9Roast for 25–30 minutes, flipping once, until golden and caramelized.
  10. 10Heat olive oil in a large skillet over medium heat.
  11. 11Heat olive oil in a large skillet over medium heat.
  12. 12Heat olive oil in a large skillet over medium heat.
  13. 13Add cherry tomatoes and a pinch of salt.
  14. 14Add cherry tomatoes and a pinch of salt.
  15. 15Add cherry tomatoes and a pinch of salt.
  16. 16Cook until they blister and burst, 5–7 minutes.
  17. 17Cook until they blister and burst, 5–7 minutes.
  18. 18Cook until they blister and burst, 5–7 minutes.
  19. 19Stir in garlic and red pepper flakes, cook 30 seconds.
  20. 20Stir in garlic and red pepper flakes, cook 30 seconds.
  21. 21Stir in garlic and red pepper flakes, cook 30 seconds.
  22. 22Add roasted eggplant to the skillet and gently toss so the tomatoes create a light, rustic sauce.
  23. 23Add roasted eggplant to the skillet and gently toss so the tomatoes create a light, rustic sauce.
  24. 24Add roasted eggplant to the skillet and gently toss so the tomatoes create a light, rustic sauce.
  25. 25Sprinkle shredded mozzarella evenly over the skillet.
  26. 26Sprinkle shredded mozzarella evenly over the skillet.
  27. 27Sprinkle shredded mozzarella evenly over the skillet.
  28. 28Cover for 1–2 minutes or let it melt uncovered until melted and stretchy.
  29. 29Cover for 1–2 minutes or let it melt uncovered until melted and stretchy.
  30. 30Cover for 1–2 minutes or let it melt uncovered until melted and stretchy.
  31. 31Remove lid.
  32. 32Remove lid.
  33. 33Remove lid.
  34. 34Dollop ricotta over the top.
  35. 35Dollop ricotta over the top.
  36. 36Dollop ricotta over the top.
  37. 37Finish with fresh basil and optional Parmesan.
  38. 38Finish with fresh basil and optional Parmesan.
  39. 39Finish with fresh basil and optional Parmesan.
  40. 40Spoon it warm as-is, over pasta, or with crusty bread.
  41. 41Spoon it warm as-is, over pasta, or with crusty bread.
  42. 42Spoon it warm as-is, over pasta, or with crusty bread.

Ingredients

  • 1 large eggplant, cut into 1-inch cubes
  • 1 large eggplant, cut into 1-inch cubes
  • 1 large eggplant, cut into 1-inch cubes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 2 cups cherry tomatoes
  • 2 cups cherry tomatoes
  • 2 cups cherry tomatoes
  • Olive oil
  • Olive oil
  • Olive oil
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • Red pepper flakes
  • Red pepper flakes
  • Red pepper flakes
  • 0.5 cup Burrata, Mozzarella pearls or shredded mozzarella
  • 0.5 cup Burrata, Mozzarella pearls or shredded mozzarella
  • 0.5 cup Burrata, Mozzarella pearls or shredded mozzarella
  • 0.75 cup Burrata, Mozzarella pearls or shredded mozzarella
  • 0.75 cup Burrata, Mozzarella pearls or shredded mozzarella
  • 0.75 cup Burrata, Mozzarella pearls or shredded mozzarella
  • 0.5 cup whole milk ricotta
  • 0.5 cup whole milk ricotta
  • 0.5 cup whole milk ricotta
  • Fresh basil, torn
  • Fresh basil, torn
  • Fresh basil, torn
  • grated Parmesan
  • grated Parmesan
  • grated Parmesan

Equipment

OvenLarge skillet

Tips

  • When cherry tomatoes burst, they make their own sauce.
  • No jarred sauce. No breading. Just real food doing its thing.