# Skinny Eggplant Parm Skillet

A lighter version of eggplant parmesan, this skillet dish features roasted eggplant, burst cherry tomatoes creating their own sauce, and melted mozzarella or burrata, topped with fresh basil.

- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Preheat oven to 425°F.
2. Toss eggplant with olive oil, salt, and pepper.
3. Roast for 25–30 minutes, flipping once, until golden and caramelized.
4. Heat olive oil in a large skillet over medium heat.
5. Add cherry tomatoes and a pinch of salt.
6. Cook until they blister and burst, 5–7 minutes.
7. Stir in garlic and red pepper flakes, cook 30 seconds.
8. Add roasted eggplant to the skillet and gently toss so the tomatoes create a light, rustic sauce.
9. Sprinkle shredded mozzarella evenly over the skillet.
10. Cover for 1–2 minutes or let it melt uncovered until melted and stretchy.
11. Remove lid.
12. Dollop ricotta over the top.
13. Finish with fresh basil and optional Parmesan.
14. Spoon it warm as-is, over pasta, or with crusty bread.

## Equipment

- Oven
- Large skillet

## Tips

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

## Source

- Original video: https://www.instagram.com/reel/DT_dYrJDkjR/?igsh=MXN6ZHNxaHRsY2RrYQ==
- Recipe page: https://www.cliprecipe.com/recipe/3877bf8a-d627-4b5c-9a07-2c72d23ba22a
- Extracted: 2026-01-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt