One-Pot Eggplant Parmesan
Description
This One-Pot Eggplant Parmesan is a cozy, comforting, and simplified twist on the classic Italian dish—without all the layers or frying! Tender eggplant is simmered in rich tomato sauce, seasoned with Italian herbs, and topped with gooey melted mozzarella and nutty Parmesan. All made in one pot for minimal cleanup!
Ingredients
For 4 servings:
2 medium eggplants (about 1 lb each), cut into 1/2-inch rounds
3 tbsp olive oil
4 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp red chili flakes (optional)
1 tsp dried oregano
1 tsp dried basil (or Italian seasoning)
1 (400g) can crushed tomatoe
1 tbsp tomato paste (optional for richer flavor)
1/2 cup water or vegetable broth
3/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 cup fresh basil or parsley, chopped (for garnish)
Optional: 1/2 cup breadcrumbs (for a crispy topping)
Instructions
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Difficulty: Easy
Method: Stove-top (one pot)
Step-by-step:
Sauté Eggplant
Heat 2 tbsp olive oil in a large deep skillet or pot over medium heat. Add eggplant slices in a single layer (in batches if needed) and sear for 2–3 minutes per side until golden. Set aside on a plate.
Cook the Aromatics
In the same pot, add 1 tbsp olive oil, garlic, and chili flakes. Sauté for 1 minute until fragrant.
Make the Sauce
Add crushed tomatoes, tomato paste, water, salt, pepper, oregano, and basil. Stir and simmer for 5 minutes.
Layer the Eggplant
Return seared eggplant to the pot, pressing them into the sauce. Let simmer covered for 15 minutes, flipping once halfway, until the eggplant is tender.
Add the Cheese
Sprinkle Parmesan over the eggplant, then top with mozzarella. Cover the pot for 3–4 minutes or until the cheese is melted and bubbly.
Optional Topping
If using breadcrumbs, toast them separately in a pan with a bit of olive oil until golden and sprinkle over the dish before serving.
Serve
Garnish with fresh basil or parsley. Serve hot with pasta, crusty bread, or a green salad.
Nutritional Information (per serving, 1/4 recipe)
Nutrient Amount
Calories 320 kcal
Protein 14 g
Carbohydrates 22 g
Fiber 6 g
Sugars 9 g
Fat 20 g
Saturated Fat 7 g
Sodium 750 mg
Calcium 250 mg
Iron 2.1 mg
Note: Nutritional values are estimates and may vary based on ingredients and brands used.
FAQ – Frequently Asked Questions
Q: Can I make this vegan?
A: Yes! Use vegan mozzarella and parmesan, or nutritional yeast for cheesy flavor. The rest of the dish is already plant-based.
Q: Can I bake this instead?
A: Absolutely. After simmering the sauce and layering the eggplant, top with cheese and transfer to a 180°C (350°F) oven for 10 minutes until bubbly.
Q: Do I need to salt and drain the eggplant first?
A: It’s optional. Salting can reduce bitterness and moisture, but most modern eggplants are mild. If you have time, sprinkle sliced eggplant with salt, let sit 30 mins, then pat dry.
Q: Can I add pasta or rice to the pot?
A: Yes! Add 1/2 cup of small pasta (like orzo) or cooked rice during the last 10 minutes of simmering, and add extra water or broth to keep it saucy.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat in a microwave or oven until hot. It also freezes well for 1–2 months