Making eggplant parmesan in the traditional way is time consuming and detailed work. We make it easy with this one-pot adaptation of eggplant parmesan, full of zesty, savory flavor thanks to our papi spice blend! This vegetarian dish is hearty and satisfying, plus simple to prepare.
eggplant parmesan 1-pot pasta
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Ingredients
1 medium eggplant (about 1 lb)
1.5 Tbsp papi spice
4-6 oz tomatoes
2 Tbsp olive oil
2 servings pasta (112 g)
2 tsp veggie bouillon + 2 c water (or 2 c stock)
1/2+ c parmesan, grated
Optional: lemon, parsley or other herbs
Instructions
- Peel and cube eggplant. Dice tomatoes.
- Heat olive oil in a medium-large skillet. Add eggplant and tomatoes, cook 5 min.
- Add 1.5 Tbsp papi spice, dry pasta, 2 tsp veggie bouillon + 2 c water. Bring to a simmer and cook 10-15 minutes (will take about 5 minutes longer than pasta cooking time).
- Turn off heat. Add cheese. Taste and add more cheese, if more savory flavor is desired.
- Serve topped with parsley or other herbs, or squeeze a fresh lemon wedge over the dish before enjoying.
