Eggplant Parm One-Pot Pasta

  • Level: Easy
  • Yield: 4 serving
  • Total: 35 min
  • Active: 20 min


2 tablespoons salted butter

1 cup seasoned panko breadcrumbs 

2 tablespoons olive oil 

2 cloves garlic, sliced 

1 medium eggplant, cut into medium dice

1 small yellow onion, thinly sliced

1 teaspoon kosher salt 

Two 14.5-ounce cans stewed tomatoes 

12 ounces casarecce pasta 

2 cups chicken stock 

1/2 teaspoon red pepper flakes 

8 to 10 fresh basil leaves, plus more for garnish

1 cup freshly grated Parmesan, plus more for serving 

1/2 cup mozzarella pearls 

Chopped fresh parsley, for garnish 


  1. Add the butter to a large Dutch oven over medium heat. When the butter is melted, add the breadcrumbs and toast until golden, 2 to 3 minutes. Transfer to a plate and set aside.
  2. Heat the olive oil in the Dutch oven until hot. Add the garlic, eggplant and onion, season with the salt and cook, stirring, until softened, 1 to 2 minutes. Add the tomatoes, pasta, chicken stock, red pepper flakes and basil. Bring to simmer, cover and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes.
  3. Remove the lid and stir in the Parmesan and mozzarella. Turn off the heat and continue to stir until the cheese has melted and the sauce is thick.
  4. Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil.
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13 Reviews

Christina M.

This was pretty good! I loved the toasted breadcrumbs! I skipped the onion and would use diced tomatoes next time as I didn't like the stewed tomatoes. 

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