One Pan Eggplant Parmesan Stir Fry
This one pan eggplant parmesan stir fry is an easy, cheesy 30-minute dinner made with tender eggplant, chunky marinara sauce, melted mozzarella, and crispy toasted breadcrumbs—all in one skillet.
- Prep Time: 10 MINUTES
- Cook Time: 20 MINS
- Total Time: 30 minutes
- Yield: 4 SERVINGS 1x
- Category: Dinner
- Method: ONE POT, STOVETOP
- Cuisine: American, ITALIAN INSPIRED
- Diet: Vegetarian
Ingredients
Scale
- 2 medium eggplants, cut into bite-sized cubes
- 3 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups marinara sauce (chunky style works best)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ cup seasoned breadcrumbs (toasted)
- ¼ cup fresh basil, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the eggplant and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden.
- Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Pour in marinara sauce and add Italian seasoning, salt, and pepper. Stir well and let simmer for 5–7 minutes until thick and rich.
- Sprinkle mozzarella and parmesan evenly over the top. Cover the skillet and allow the cheese to melt until bubbly.
- Sprinkle toasted breadcrumbs over the melted cheese for a crispy finish.
- Remove from heat, top with fresh basil, and serve hot.
Notes
- For extra flavor, let the eggplant get a deep golden color before adding sauce
- Toast breadcrumbs in a small pan with a little olive oil for best texture
- Use a high-quality marinara for richer flavor
- Can be served over pasta, spaghetti, or on toasted bread