When I mentioned that I was on a “one pot recipe kick” earlier this week, I wasn’t kidding!
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”!
- 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 in 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! 🙂
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Substitute Gluten Free Breadcrumbs to make this recipe gluten-free. Serve with gluten-free pasta or zucchini noodles.
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