< Previous20 ALL TIME BEST DINNERS FOR TWOwhy this recipe works Eggplant Parmesan typically involves a large, sat-isfying casserole meant to serve a crowd. But it is notoriously tedious to make and out of the question for just two people. Enter skillet eggplant Parmesan. We reinvented this comfort food classic so we could make it in a fraction of the time using just a skillet that went from stovetop to oven. First we made a simple sauce in the food processor, no cooking required. Then we shook our eggplant slices in flour in a zip lock bag, dipped them in beaten eggs, and coated them in a savory mixture of homemade breadcrumbs mixed with a hefty 3/4 cup of Parmesan cheese. We fried our eggplant in batches and then assembled our skillet casserole with sauce, circles of fried eggplant, sauce, and then cheese. Just 15 minutes in a hot oven and our generously-sized eggplant Parmesan for two was ready to serve. Be sure to leave the outer edges of the eggplant slices unsauced in step 5 so that they remain crisp once baked.skillet eggplant parmesan1. for the tomato sauce Process drained tomatoes, olive oil, garlic, and salt together in food processor until pureed, about 15 seconds. Transfer mixture to liquid mea-suring cup, and add reserved tomato juice as needed until sauce measures 11/2 cups. (Wash and dry bowl of food processor before making bread crumbs.)2. for the eggplant Adjust oven rack to lower-middle position and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about 15 pulses (you should have about 4 cups). Trans-fer crumbs to pie plate and stir in 1/2 cup Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Beat eggs in second pie plate. Combine flour and 1/2 teaspoon pepper in large zipper-lock bag.3. Place eggplant slices in bag of flour, shake bag to coat eggplant, then remove eggplant from bag and shake off excess flour. Using tongs, coat floured eggplant with egg mixture, allowing excess to drip off. Coat all sides of eggplant with bread crumbs, pressing on crumbs to help them adhere. Lay breaded eggplant slices on wire rack set over a rimmed baking sheet.4. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add half the breaded eggplant slices to skillet and cook until well browned on both sides, about 4 minutes, flipping them halfway through cooking. Transfer cooked eggplant to wire rack and repeat with remaining breaded eggplant.5. Pour off oil left in skillet and wipe out skillet with wad of paper towels. Spread 1 cup of tomato sauce over bottom of skillet. Layer the eggplant slices evenly into skillet, overlapping them slightly. Dollop remaining 1/2 cup sauce on top of eggplant and sprinkle with remaining 1/4 cup Parmesan and mozzarella, leaving outer 1 inch of eggplant slices clean.6. Transfer skillet to oven and bake until bubbling and cheese is browned, 13 to 15 minutes. Let eggplant cool for 5 minutes, then sprinkle with basil (if using) and serve.tomato sauce1 (14.5-ounce) can whole peeled tomatoes, drained, juice reserved1 tablespoon extra-virgin olive oil1 garlic clove, minced1/4 teaspoon salteggplant4 slices high-quality white sand-wich bread, torn into quarters11/2 ounces Parmesan cheese, grated (about 3/4 cup)Salt and pepper2 large eggs1/2 cup unbleached all-purpose flour1 small globe eggplant (about 12 ounces), sliced into 1/4-inch-thick rounds1/2 cup vegetable oil4 ounces mozzarella cheese, shredded (1 cup)1/4 cup chopped fresh basil (optional)serves 2total time: 1 hour ALL TIME BEST DINNERS FOR TWO 21We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >