Skillet Eggplant Parmesan
Add the eggplant and cook, stirring occasionally, until the eggplant is softened, about 5 minutes.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Pot
- Colander
- Wooden spoon
- Spatula
- Mixing bowl
Ingredients
- 2 Tbsp. olive oil
- 1 eggplant, peeled and cut into ½-inch cubes
- 1 – 28 oz. can whole tomatoes, diced and juice reserved
- 1 cup panko breadcrumbs
- 2 tsp. Tone’s®️ Ultimate Garlic Seasoning Blend
- 8 oz. rigatoni pasta
- 8 oz. fresh mozzarella cheese
- ½ cup grated parmesan cheese
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