One Pot Eggplant Parmesan
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In one pot and less than 30 minutes, you can whip up this easy Eggplant Parmesan recipe for a delicious vegetarian meal, perfect for Meatless Monday!
When I mentioned that I was on a one pot recipe kick earlier this week, I wasn’t kidding!
From One Pot Beef Stroganoff to One Pot Buffalo Taco Spaghetti to One Pot Italian Sausage Shells & Cheese, I just can’t get enough of these easy one pot recipes!
This One Pot Eggplant Parmesan is the perfect dish for an easy weeknight dinner. The entire recipe is made on the stovetop in under 30 minutes!
It’s also vegetarian, making it a great option for “Meatless Mondays”!
One Pot Eggplant Parmesan Ingredients
- 1 egg
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp fresh basil (chopped)
- 1 tsp kosher salt
- 1 tsp black pepper
- ¾ cup panko breadcrumbs
- ¼ cup parmesan cheese (grated)
- ½ eggplant (cut into 4 ¼ inch slices)
- ¼ cup olive oil
- 4 oz fresh mozzarella cheese (thinly sliced)
- 2 cups marinara sauce (←click link for homemade recipe)
Place the egg in a shallow bowl & whisk.
In another shallow bowl, combine the oregano, thyme, basil, salt, pepper, breadcrumbs and parmesan cheese.
Dip the eggplant in the egg, then coat in the breadcrumb mixture. Repeat with each slice of eggplant.
Heat the olive oil in a large skillet over medium high heat.
Once the oil is hot, add the eggplant and cook for 3-5 minutes per side, or until lightly browned.
Top each eggplant with a slice of mozzarella cheese.
Reduce heat to low and cover the eggplant with the marinara sauce.
Cover the skillet and cook for 10-15 minutes.
In the meantime, if you’d like to serve the eggplant parmesan with pasta, cook the pasta according to package directions.
Easy as that, dinner is on the table!
There are dozens of Quick & Easy Recipes on the blog, what are some of your favorites? Comment below and let me know! 🙂
One Pot Eggplant Parmesan
Ingredients
- 1 egg
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp fresh basil, chopped
- 1 tsp kosher salt
- 1 tsp black pepper
- ¾ cup panko breadcrumbs
- ¼ cup parmesan cheese, grated
- ½ eggplant, cut into 4 ¼ inch slices
- ¼ cup olive oil
- 4 oz fresh mozzarella cheese, thinly sliced
- 2 cups marinara sauce, click link for homemade recipe
Instructions
- Place the egg in a shallow bowl & whisk.
- In another shallow bowl, combine the oregano, thyme, basil, salt, pepper, breadcrumbs and parmesan cheese.
- Dip the eggplant in the egg, then coat in the breadcrumb mixture.
- Repeat with each slice of eggplant.
- Heat the olive oil in a large skillet over medium high heat.
- Once the oil is hot, add the eggplant and cook for 3-5 minutes per side, or until lightly browned.
- Top each eggplant with a slice of mozzarella cheese.
- Reduce heat to low and cover the eggplant with the marinara sauce.
- Cover the skillet and cook for 10-15 minutes.
- In the meantime, if you’d like to serve the eggplant parmesan with pasta, cook the pasta according to package directions.
Notes
to make this recipe gluten-free. Serve with gluten-free pasta or zucchini noodles.Nutrition Facts
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4 Comments on “One Pot Eggplant Parmesan”
Best recipe ever. Just made this for brunch and it was as delicious as it was fun to cook. So happy to have a new recipe for when the in-laws visit!
Yay! So glad you enjoyed it Amy! Thank you for sharing 🙂