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One-pot parmigiana

17/11/2023

What I’m about to propose is a practical and economical twist on the classic eggplant parmigiana. The “One-pot” version doesn’t require frying the eggplant and everything is cooked in a single pot, ideal for a quicker preparation and less mess in the kitchen.

Ingredients

  • 2 large eggplants, cut into cubes
  • 2 cloves of garlic, minced
  • 800 grams of canned peeled tomatoes or tomato passata
  • 200 grams of mozzarella, cut into cubes
  • 100 grams of grated Parmesan cheese
  • Fresh basil, a nice bunch
  • Salt and pepper to taste
  • Extra virgin olive oil
  • (Optional) a pinch of red pepper flakes

Preparation

  1. In a large pot or casserole dish, heat a drizzle of oil and sauté the garlic, taking care not to burn it. Add the red pepper flakes if you desire a spicy touch.

  2. Add the cubed eggplants. Cook them until they start to soften and take on color.

  3. Pour the peeled tomatoes or tomato passata into the pot, stir well, and let it cook with the lid on for about 15-20 minutes. Stir occasionally and check that the sauce doesn’t dry out too much, adding a little water if necessary.

  4. Once the eggplants are well cooked and the sauce has thickened, adjust the salt and pepper. At this point, turn off the heat and add the mozzarella and a portion of the grated Parmesan. Stir to melt the cheeses into the hot sauce.

  5. Sprinkle the remaining grated Parmesan on the surface and cover the pot, letting the residual heat complete the melting of the cheeses.

  6. Finish with a handful of hand-torn fresh basil leaves to preserve their aroma and serve hot.

If desired, you can also put the pot under the broiler for a few minutes to obtain a gratinated and golden surface, just like in a traditional parmigiana, but this is an option if you prefer an extra crunchiness.

Curiosity

Eggplant parmigiana is a typical dish from Southern Italy, and its origins are often disputed between the Campania and Sicily regions. The one-pot version is a contemporary adaptation that meets the need to simplify the preparation without sacrificing traditional flavor.