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Easy Skillet Eggplant Lasagna

(1 Votes)
10 Min
18 Min

Mama mia! This super quick Italian favorite is great served alone or on an Italian roll for sandwiches. This recipe for vegetarian lasagna sure is a winner!

What You'll Need

  • 1 cup Italian-seasoned breadcrumbs
  • 1 (1-pound) eggplant, cut into 1/4-inch slices
  • 2 large eggs, beaten
  • 1/4 cup vegetable oil, divided
  • 1 (26-ounce) jar marinara sauce
  • 1 cup (4 ounces) shredded mozzarella cheese

What to Do

  1. Place breadcrumbs in a shallow dish. Dip eggplant slices in eggs; dredge in breadcrumbs, shaking off excess.

  2. Heat 2 tablespoons oil in a large skillet over medium heat until hot. Fry half of eggplant slices in hot oil until golden on each side. Remove from skillet; keep warm. Add remaining oil to skillet; fry remaining eggplant slices until golden on each side. Return reserved eggplant slices to skillet.

  3. Pour marinara sauce over eggplant. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until eggplant is tender. Sprinkle with cheese; cover and simmer 1 to 2 more minutes or until cheese melts.


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I've made this several times - we love it! So easy & flavorful - of course, the sauce is the all-important ingredient, so pick a good one or make your own.


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