I’m going to start this post off by saying I am not a big fan of eggplant. However, we have been trying to eat more vegetarian based meals so I decided to try a new dish. This One Pot Eggplant Parmesan is easy to make and is ready to eat in less than an hour. While the kids weren’t completely sold on me making eggplant, they seemed to like it! Hopefully, we’ll get some eggplants in the garden this year.
This is just another dish I found perfect for the dutch oven we have. I use this at least two times a week and the dutch oven makes one pot meals super easy to make and to clean up. If you aren’t sure what a “one pot” meal is, it’s a meal where you can throw everything in a pot and cook it at once. Think of it as the sister to the slow cooker, however, you could also use it in the oven, on the stove-top and in a fire.
ONE POT EGGPLANT PARMESAN
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
- 4 cups Pasta Sauce
- 1 Eggplant (Sliced)
- 1 can Diced Tomatoes
- 1 cup Grape Tomatoes
- 1 cup Mozarella Pearls
- Slices of Fresh Mozarella
- 2 tablespoons Olive Oil
- Fresh Basil
Heat oven to 350 degrees
|Pour 2 cups of the pasta sauce in the bottom of the pot or dutch oven.|
|Add sliced eggplant.|
|Drizzle the olive oil over the eggplant then place the sliced mozzarella on top of each eggplant slice.|
|Pour the rest of the sauce and tomatoes over the slices then top with pearls and basil.|
|Cook in the oven for approximately 30 minutes.|
This is the Dutch Oven we use (affiliate link on Amazon: http://amzn.to/1OdhULY ). It has great ratings, it’s easy to clean and we do use it quite frequently.
Serve the dish with a side of sauteed asparagus and some parmesan sprinkled on top.
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