One-pot parmigiana

Name: One-pot parmigiana
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4
Ingredients: Black eggplants 0.9 lb; Caciocavallo cheese 5.3 oz; Tomato purée 2.1 cups; Water 0.625 cup; Yellow onions 1 oz; Extra virgin olive oil 2.4 tbsp; Parmigiano Reggiano PDO cheese grated 1 tbsp; Coarse salt 1 tbsp; Fine salt to taste; Black pepper to taste; Basil to taste

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304

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 304
Carbohydrates g 7.9
of which sugars g 7.7
Protein g 18.3
Fats g 22.1
of which saturated fat g 8.95
Fiber g 4.4
Cholesterol mg 37
Sodium mg 2010

Difficulty: Easy
Prep time: 40 min
Cook time: 40 min
Serving: 4
Cost: Average
Note plus 1 hour to drain the eggplants

PRESENTATION

Eggplants really shine in the Southern Italian classic known as Parmigiana di melanzane, but these days, a lot of people are trying out the lighter and easier 'one-pot parmigiana' twist. Instead of all that frying, this modern version lets the eggplant cook right in the rich tomato sauce. It soaks up all that juicy flavor, making the dish a bit healthier. And look, folks who love the real-deal taste from Calabria or Sicily might wonder if skipping the frying changes things. But truthfully, the eggplant turns out tender and full of flavor. You still get that awesome combo of tomato, cheese, and soft eggplant in every bite.

This one-pot chicken parmesan style keeps things simple but doesn’t miss out on the good stuff. It’s become a favorite for anyone who wants a little less mess and a lot more convenience. Down in the south of Italy, Parmigiana is all about comfort. And now, with the easy chicken parmesan recipe approach, you can have that same cozy meal in way less time. The cheese still melts into those gooey layers. Really good stuff. The sauce stays bright and tangy, and the eggplant doesn’t lose its spot as the star of the show.

Compared to the old-school fried method, this one-pan chicken parmigiana is easier to pull off on a busy night. But it still hits all the right notes with flavor. Some people even toss in a few extra herbs or a little more cheese on top for that golden finish—seriously good—that makes every bite extra special. Whether you call it skillet chicken parmesan or just a fresh take on a classic, this recipe keeps the spirit of Southern Italy alive—just with a little less oil and a whole lot less fuss. It’s a dish that brings everyone to the table, and you end up with something moist and totally satisfying. Plus, the simplicity of cooking everything in one pot means you can spend more time enjoying your meal and less time cleaning up. Pretty simple. This adaptation is perfect for those who love the classic but want a quicker, healthier option without sacrificing any of the beloved flavors. And the sauce? Totally amazing.

How to prepare One-pot parmigiana

To prepare the one-pot parmigiana, start with the eggplants. Wash, dry, and finally remove the two ends. Then cut them into thin slices, 1/8 - 1/6 inches thick 1. Transfer them to a colander placed inside a bowl and sprinkle with coarse salt as you go 2. Place another bowl on the eggplants 3 and put a weight on top, this way the eggplants will purge their bitter water. It will take about an hour.

In the meantime, slice the caciocavallo cheese into thin slices 4 and remove the outer rind 5; then finely chop the onion 6.

In a bowl, pour the tomato sauce, add the water 7, the oil 8, the pepper, the salt, and the onion 9. Mix and set aside.

Once the eggplants are well drained 10, dry them between two sheets of paper towel 11. At this point, layer the parmigiana directly in a pan 11 inches in diameter with a 7.9-inch base. So at the bottom, pour some tomato sauce, the eggplant rounds until covering the bottom 12,

and then the caciocavallo torn by hand 13. Add a few basil leaves and then some sauce, spreading it evenly 14. Start again: eggplants 15

cheese 16, basil 17, and again tomato 18.

Sprinkle the last layer with Parmesan cheese 19 and place on the stove. Cover with the lid 20 and cook over low heat for 30 minutes, then lower the heat even more and continue cooking for another 10-15 minutes without the lid. At the end of cooking, sprinkle the surface with another pinch of pepper and a few basil leaves, and your one-pot parmigiana is ready to be enjoyed 21!

Storage

The one-pot parmigiana can be stored in the refrigerator for a couple of days. If you prefer, you can also freeze it.

Tip

You can use other cheeses to fill your one-pot parmigiana, the important thing is that they are not fresh because they would release whey during cooking.

For the translation of some texts, artificial intelligence tools may have been used.

One-pot parmigiana

PRESENTATION

How to prepare One-pot parmigiana

Storage

Tip

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