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Skillet Eggplant Parmesan

Course 4. Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 People


  • 1 pkg. (454g) Pelmen Foods Perogies*
  • 3 tbsp. Olive oil
  • 2 Large garlic cloves minced
  • 2 Medium eggplants diced
  • 5 to Matoes diced
  • Salt and ground pepper
  • 1 tbsp. Italian bread crumbs
  • ½ cup Parmesan cheese grated
  • Fresh basil for garnish

Possible Toppings: Chives, Chilli Peppers.


    • Preheat oven to 475F.
    • Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.
    • Heat oil in a large oven proof skillet over medium heat. Add garlic, eggplant and sauté for 3-4 minutes.
    • Add tomatoes and season with salt and pepper. Cook, stirring occasionally until tomatoes have released their juices and mixture has become saucy, 8-10 mins.
    • Add perogies and stir gently to mix. Drizzle with bread crumbs and top with parmesan cheese.
    • Bake for 5-6 minutes until cheese has melted. Garnish with basil and serve warm.


    *Use any of the savoury Pelmen Foods perogies for this recipe.