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One Pot Eggplant Parmesan
Print Recipe
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!
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
mins
Cook Time
19
minutes
mins
Total Time
29
minutes
mins
Servings
2
people
Calories
678
Author
Whitney Bond
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.
Nutrition
Serving:
2
g
|
Calories:
678
kcal
|
Carbohydrates:
41
g
|
Protein:
27
g
|
Fat:
47
g
|
Saturated Fat:
14
g
|
Cholesterol:
135
mg
|
Sodium:
3202
mg
|
Potassium:
1222
mg
|
Fiber:
9
g
|
Sugar:
16
g
|
Vitamin A:
1850
mg
|
Vitamin C:
20.4
mg
|
Calcium:
595
mg
|
Iron:
7.4
mg