- 2 long Eggplantscut into thin long noodle-size strips
- 1 tsp Salt
- ¼ cup + 2 tbsp Olive oildivided
- 25 Cherry tomatoesquartered, seeded
- 2 cloves Garlicchopped
- ½ tsp Oregano
- 1 pinch Hot pepperflakes, optional
- 5 leaves Basilchopped
- 8 balls Mozzarellasmall, chopped
- ¼ cup Parmesan cheesefreshly grated, plus more for garnish
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:
Steps to make One-Pot Italian Eggplant Noodle Parmesan
Sweat eggplant noodles
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
Add eggplant noodles
Add mozzarella and Parmesan