Skillet Eggplant Parmesan

Olive oil, as needed

2 eggplants, sliced 1/2 inch thick

3 cups marinara sauce, divided

4 cups shredded mozzarella, divided

1 cup panko breadcrumbs

1/2 cup grated Parmesan

Salt and pepper, taste

Heat oven to 400F.

In a large skillet, heat just enough oil to cover the bottom of the skillet over medium heat. When hot, add eggplant slices in a single layer and cook until golden and soft, about 8 minutes per side. Transfer to a plate and repeat with remaining eggplant, adding oil as needed. 

Remove pan from heat and add 1 cup marinara sauce. Spread to coat the bottom of the pan. Make a single layer of cooked eggplant and top with 1 cup marinara. Cover with half the cheese. Repeat layers with remaining eggplant, sauce and cheese. Sprinkle with breadcrumbs and drizzle breadcrumbs with olive oil. Sprinkle with grated Parmesan. Transfer skillet to oven and bake until cheese is melted and breadcrumbs are golden, about 20 minutes. Let stand 10 minutes before serving.