One-Pot Italian Eggplant Noodle Parmesan

summer dish with an Italian flare
Summer dish with an Italian flare
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2 long Eggplants cut into thin long noodle-size strips
1 tsp Salt
¼ cup + 2 tbsp Olive oil divided
25 Cherry tomatoes quartered, seeded
2 cloves Garlic chopped
½ tsp Oregano
1 pinch Hot pepper flakes, optional
5 leaves Basil chopped
8 balls Mozzarella small, chopped
¼ cup Parmesan cheese freshly grated, plus more for garnish

Nutritional information


One-Pot Italian Eggplant Noodle Parmesan


One-Pot Italian Eggplant Noodle Parmesan – is a fresh summer meatless dish inspired by the Italian eggplant Parmesan recipe. If you are on the hunt for a new delicious weeknight recipe, look no further than this one! I absolutely love quick and easy recipes, so this Italian-style one-pot dish is absolutely perfect. Easy, healthy, and so delicious. Moreover, this dish is a healthy low-carb alternative to pasta. And it’s just as satisfying. The eggplant and tomatoes go remarkably well together: they bring out the best in each other. A little bit of oregano, fresh basil, mozzarella, and Parmesan cheese make this dish one that will tempt all your taste buds. A delicious summer dish with an Italian flare!

When cooking eggplant, keep in mind that it not only holds onto moisture but also absorbs oil like a sponge. In this recipe, to prevent it from absorbing so much oil, I sprinkle some salt over the sliced eggplant and leave it to sweat for 20-30 minutes. Then rinse, drain, and pat dry well before cooking. Enjoy!

To make the One-Pot Italian Eggplant Noodle Parmesan, you will need the following ingredients:

Ingridiens for One-Pot Italian Eggplant Noodle Parmesan

Steps to make One-Pot Italian Eggplant Noodle Parmesan


Sweat eggplant noodles


In a large bowl, place eggplant noodles and sprinkle with 1 teaspoon salt. Toss and leave to sweat for 20-30 minutes.


Prepare sauce


In a large pot or pan, add ¼ cup olive oil, 25 quartered and seeded cherry tomatoes, 2 cloves of chopped garlic, ½ a teaspoon oregano, 1 pinch of hot pepper flakes if using, and 5 leaves of chopped basil. Cook gently on medium heat, stirring occasionally, for about 10 minutes or until the liquid has evaporated and the tomatoes are soft.


Rinse and drain eggplant noodles


Meanwhile, rinse, drain and pat dry the eggplant noodles.


Add eggplant noodles


Add the eggplant noodles into the pot with the sauce. Add in 2 tablespoons of olive oil and toss.




Cook covered for 5 minutes, then uncover and cook for 5 minutes more or until the noodles are soft but not mushy.


Add mozzarella and Parmesan


Remove from the heat and add 8 small balls of mozzarella and ¼ cup grated Parmesan cheese.



Serve immediately with more Parmesan and enjoy!

If you try this One-Pot Italian Eggplant Noodle Parmesan, let us know! Leave a comment below, and don’t forget to tag a photo #cookmerecipes on Instagram so we can see it.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

Oh! Healthy, and so delicious. Thanks!

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