One-Pot Parmigiana
Easy Recipes

One-Pot Parmigiana

April 22, 2026•By Tech Us Daily•2 min read

Ingredients

Main Ingredients
  • 2 pieces eggplants Look for firm eggplants with smooth skin and no blemishes.
  • 500 g crushed tomatoes Diced tomatoes can be used if crushed tomatoes are not available.
  • 120 ml water
  • 30 ml olive oil
  • 1/2 pieces onion, chopped
  • Salt, to taste
  • Sugar, to taste
  • Black pepper, to taste
  • 1 tsp dried basil
Cheese & Garnish
  • 150 g mozzarella, sliced Traditional cheese but can be substituted.
  • 20 g parmesan, grated
  • Fresh parsley, for garnish Can also use basil for a different flavor.

Method

Preparation
  1. Wash the eggplants under cold water and dry them with a paper towel.
  2. Slice the eggplants and let them rest for 20 minutes to draw out any bitterness.
  3. In a bowl, mix together the crushed tomatoes, water, olive oil, chopped onion, salt, sugar, black pepper, and basil to create your sauce.
Cooking
  1. In a deep pot, spread a layer of tomato sauce on the bottom.
  2. Arrange a layer of sliced eggplants on top of the sauce to cover the bottom.
  3. Add a portion of sliced mozzarella on top of the eggplants, followed by some parsley and a sprinkle of salt.
  4. Repeat the layers until you’ve used all the eggplants and mozzarella, finishing with a final layer of sauce on top.
  5. Sprinkle the grated parmesan over the final layer.
  6. Cover the pot with a lid and cook on low heat for 30 minutes.
  7. Remove the lid, reduce the heat further, and cook for an additional 10-15 minutes until the cheese is melted and bubbly.
  8. Serve the one-pot Parmigiana hot or slightly cooled.

Notes

This dish can be stored in an airtight container in the fridge for up to 3 days. It freezes well, but ensure it’s fully cooled before transferring to a freezer-safe container.
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