Eggplant Parmesan is an Italian-American favorite. This one-skillet version is quicker with less mess but still has all of the same flavors you love. Serve with salad or bread for an easy dinner.
Ingredients
For the eggplant
1 medium (1 pound) globe eggplant, cut into 1/2-inch rounds
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 large eggs, lightly beaten
2 tablespoons whole milk
1 cup Italian-style breadcrumbs
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
3 tablespoons olive oil, plus more as needed
For the sauce
3 tablespoons olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 teaspoon granulated sugar
1/4 teaspoon red chili flakes
1/4 teaspoon kosher salt, plus more to taste
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon black pepper
1/4 cup chopped fresh basil leaves
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