Best Eggplant Parm One Pot Pasta Recipes

EASY ONE POT EGGPLANT PARMESAN

Easy One Pot Eggplant Parmesan image

Submitted by Perele R This recipe tastes just like a classic eggplant parmesan but requires no breading or frying! All of the ingredients go into one pot. This recipe can also be transferred to a baking pan to be put on a warmer / Sterno at a party or melava malka. READ MORE

Provided by Recipe By My Kosher Recipe Contest

Categories Mains

Yield 4

Number Of Ingredients 11

Ingredients

2 Tbsp butter
1 large onion, diced
4 cloves garlic, minced
2 beef tomatoes, diced
1 large eggplant, diced (not peeled)
Salt to taste
1 can tomato sauce
1/2 cup breadcrumbs
1 tsp pizza spice
8 oz. mozzarella cheese
grated Parmesan cheese to sprinkle

Steps:

Heat butter in a 6 qt pot. When heated, add the onions and garlic. Sauté until light golden, then add the tomatoes and eggplant, cover the pot and sauté until the eggplant is cooked and soft. Salt to taste. Pour in the can of tomato sauce and the mozzarella cheese.
When the cheese is fully melted, close the flame and slowly mix the breadcrumbs in until the mixture is thickened. Serve immediately. Sprinkle Parmesan over the dish.

ONE-POT PASTA ON THE GRILL

One-Pot Pasta on the Grill image

Provided by Michael Symon : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Olive oil, for drizzling
1 medium yellow onion, sliced
3 cloves garlic, sliced
Kosher salt and freshly cracked black pepper
1 pound tomatoes, medium diced
2 white anchovies
1/2 teaspoon crushed red pepper flakes
1 pound dried linguine or spaghetti
1/4 cup chopped fresh parsley
2 tablespoons salt-packed capers, rinsed
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan, plus more for serving

Steps:

Set up a grill for even, medium-high heat. If using a charcoal grill, build the coals evenly on the bottom.
Place a Dutch oven on the grill and coat the bottom with a film of olive oil, followed by the onions and garlic. Season with salt and pepper and cook until the onions begin to soften, 2 to 3 minutes. Stir in the tomatoes. Add the anchovies and, using a wooden spoon, break them down into small pieces. Add the red pepper flakes, stirring to melt into the oil. Add 4 1/2 cups water and bring to a simmer. Season with salt and pepper, then add the pasta. Close the lid of the grill and cook according to package directions. Remove from the heat and stir in the parsley, capers, butter, 2 tablespoons olive oil and the Parmesan. Serve with some more black pepper, a drizzle of olive oil and more Parmesan.

EGGPLANT PARMESAN PASTA

Eggplant Parmesan Pasta image

The unassuming eggplant is the star of this comforting weeknight pasta that manages to capture the flavors of traditional eggplant Parmigiana without the fuss of frying, layering and baking. Cubed eggplant is browned with onion and garlic until golden, then simmered in a quick pantry-friendly tomato sauce until meltingly tender. Mezze rigatoni, fusilli and shells all do great jobs of capturing the thick sauce. The pasta is finished with slivers of fresh mozzarella that soften and offer cool, creamy bites, and a final sprinkling of a Parmesan bread-crumb topping offers familiar moments of crunch to contrast the creamy sauce.

Provided by Kay Chun

Categories dinner, weekday, weeknight, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup extra-virgin olive oil
3/4 cup panko bread crumbs
Kosher salt and black pepper
1/2 cup finely chopped yellow onion (from 1 small onion)
3 garlic cloves, minced
1 1/2 pounds eggplant, peeled and cut into ½-inch cubes (8 cups)
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
1 basil sprig, plus ⅓ cup coarsely chopped basil leaves
1/4 teaspoon dried oregano
1 pound short pasta, such as mezze rigatoni, fusilli or shells
2 tablespoons freshly grated Parmigiano-Reggiano
8 ounces fresh mozzarella, thinly sliced and at room temperature

Steps:

In a high-sided large (12-inch) skillet with a lid, heat 2 tablespoons of the oil over medium. Add panko, season with salt and pepper, and cook, stirring constantly, until golden and crispy, about 2 minutes. Transfer to a plate. Set a large pot of salted water to boil.
Wipe out the skillet and heat 2 tablespoons of the oil over medium. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add eggplant and drizzle over the remaining ¼ cup oil. Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about 8 minutes. Add in tomato paste and stir constantly until lightly caramelized on the bottom of the skillet, about 2 minutes. Add crushed tomatoes, basil sprig, oregano and 1½ cups of water, and bring to a simmer over medium-high heat.
Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the eggplant, until the eggplant is very tender and the sauce is thickened, about 15 minutes. Discard the basil sprig.
Meanwhile, in the large pot of water, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
Add cooked pasta, reserved pasta water and the eggplant sauce to the large pasta cooking pot, and cook over medium heat, stirring, until sauce thickens and coats the pasta, 2 to 3 minutes. Stir in ¼ cup of the chopped basil.
Add Parmesan to the panko and mix well. Divide the pasta in bowls and top each with some of the mozzarella. Sprinkle over cheesy bread crumbs, and garnish with the remaining basil.