Easy, One Pot, No-Fry Eggplant Parmigiana

The other day, I brought home some beautiful eggplants from the Greenmarket and decided to try something different from my usual frying routine. What I discovered was an incredibly simple, no-fry version of eggplant parmigiana that comes together in one pot in under 45 minutes. This recipe serves 2 people generously, though I’ve been known to enjoy the whole thing myself when particularly hungry.

This streamlined version of the classic Italian “Parmigiana di melanzane” skips the traditional breading and frying steps, letting the natural silkiness of properly cooked eggplant shine through. With just five high-quality ingredients, each component plays an important role in creating a dish that’s both rustic and refined.

Yield: 2 Servings

One Pot, No-Fry Eggplant Parmigiana

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A simplified, one-pot version of classic eggplant parmigiana that skips the frying while maintaining all the flavor. Using just five quality ingredients, this rustic Italian dish comes together in under an hour and serves two generously.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 2 medium eggplants (or 1 large)
• 1 can (14 oz) crushed tomatoes
• 8 oz fresh mozzarella
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt

Instructions

1. Preheat oven to 450°F.
2. Slice eggplants into 1/4 to 1/2 inch rounds.
3. Arrange eggplant slices in a single layer in an oven-safe pan.
4. Drizzle with olive oil and sprinkle with salt.
5. Bake for 15 minutes.
6. Turn eggplant slices over.
7. Continue baking for 10 minutes until soft throughout.
8. Pour salted crushed tomatoes over eggplant.
9. Return to oven for 10 minutes.
10. Top with torn fresh mozzarella pieces.
11. Bake final 10 minutes until cheese is bubbly and melted.

Notes

For best results, use a cast-iron pan or any oven-safe pot. The eggplant won’t get as golden brown as the fried version, but it develops a silky smooth texture while maintaining its character. Make sure to use fresh mozzarella rather than the dried variety for the best melting quality.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through. For a variation, try adding fresh basil leaves just before serving or incorporating layers of Parmigiano-Reggiano cheese between the tomato and mozzarella layers.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 356Total Fat: 22gSodium: 450mgCarbohydrates: 24gFiber: 4gSugar: 6gProtein: 16g