Eggplant certainly isn’t the veggie I reach for most, but after trying this mouthwatering recipe it has made its way into the regular meal rotation. With eggplant in season and coming in from the garden, we decided to try this skillet eggplant marinara. The taste of this dish had everyone going back for seconds and thirds. If you need more reasons to try this dish besides deliciousness – did you know that eggplant improves digestion, aids in weight loss, has 2 powerful antioxidants that have been linked to fighting cancer and neural degeneration, improves brain function, helps prevent anemia, improves heart health, and prevents birth defects? Cook it up and enjoy a meal that is beyond delicious and healthy too.
Skillet Eggplant Marinara, serves 4
2 large eggplants, sliced (about 3 pounds)
¼ cup olive oil
Fresh ground black pepper
24 oz marinara sauce (recipe here)
6 ounces mozzarella
Fresh basil, chopped (optional)
Fresh parsley, chopped (optional)
Preheat oven to 400 degrees.
Pour white flour in a large bowl or dish and dust both sides of eggplant slices with white flour. Heat olive oil in skillet over medium heat. Once oil is hot add eggplant slices in batches to skillet. Saute until brown then turn brown other side. Reduce heat as needed. Transfer to paper towel lined plate.
In small bowl, mix salt, Italian seasoning, pepper flakes and tomatoes.
Wipe skillet clean. Add 3/4 cup marinara sauce to skillet. Arrange half of eggplant slices over marinara. Distribute mozzarella balls (or shredded mozzarella) amongst eggplant. Spoon more marinara over eggplant. Repeat layering procedure with remaining ingredients.
Bake for 20 minutes until the cheese is melted and bubbling. Garnish with basil or parsley and serve.