One Pot Eggplant Parmesan
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!
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
Gluten Free Option: Substitute Gluten Free Breadcrumbs
to make this recipe gluten-free. Serve with gluten-free pasta or zucchini noodles.
to make this recipe gluten-free. Serve with gluten-free pasta or zucchini noodles.Nutrition Facts
Serving 2servingCalories 678kcal (34%)Carbohydrates 41g (14%)Protein 27g (54%)Fat 47g (72%)Saturated Fat 14g (70%)Cholesterol 135mg (45%)Sodium 3202mg (133%)Potassium 1222mg (35%)Fiber 9g (36%)Sugar 16g (18%)Vitamin A 1850mg (37%)Vitamin C 20.4mg (25%)Calcium 595mg (60%)Iron 7.4mg (41%)
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