Cocotte Eggplant Parmesan

Eggplant parmesan that is ready in under an hour and is perfect for 1-2 serving sizes!

The Deets
For the longest time, I held firm to the belief that eggplant parmesan should be a labor of love—a dish that involves hours in the kitchen, with eggplant meticulously deep-fried to golden perfection and a simmering homemade sauce full of rich, complex flavors. I saw it as an all-day event, reserved for weekends or special occasions. But then I tried this cocotte version, and I’m here to tell you that there’s a whole new way to make eggplant parmesan without sacrificing flavor or satisfaction—and it takes less than an hour!

This streamlined recipe begins by sweating the eggplant to remove excess water, which ensures it remains tender and flavorful without becoming overly soggy. Instead of deep-frying, the eggplant slices are lightly fried in a bit of oil, bringing a touch of crispness and golden-brown color that mimics traditional methods. These slices are then layered in a cocotte with spicy arrabbiata sauce, a sprinkle of breadcrumbs for texture, and plenty of gooey, melted cheese.

Despite the shortened process, this dish has all the irresistible qualities of classic fried eggplant parm—crispy edges, layers of savory sauce, and melty cheese. It’s not only quicker but also just a little bit healthier than the traditional version, making it perfect for a weeknight dinner or any time you’re craving comfort food without the wait. Plus, the cocotte keeps it all warm and perfectly portioned, so you can dive right in and enjoy this cozy meal without spending all day in the kitchen. Check out more mini recipes here if you enjoyed this one!

The Sauce:
You can always make your own sauce, but sometimes on a weeknight or when you just don’t have a ton of time, store bought sauce does the trick. I always prefer Raos, specifically their arrabbiata.

Cocotte Eggplant Parmesan

Print Recipe

Servings 2 people

Ingredients

• 1 Eggplant
• 1 cup Arrabbiatta sauce
• 1 cup shredded mozzarella
• 3/4 cup breadcrumbs
• Fry oil of choice
• Salt
• Pepper
• 1/4 cup Parmesan
• Fresh basil for topping

Instructions

• Preheat oven to 375. Slice eggplant about half a centimeter thick. Sprinkle with salt and pepper on both sides and cover with a cloth or paper towel. Dap with your hands and add something heavy over top to help release the excess water from the eggplant.
• Meanwhile, add breadcrumbs to a skillet and cook for about 5 min on medium heat or until lightly browned. You should stir often because they can burn easily. Remove from skillet and set aside.
• Add oil to skillet in a nice healthy even layer. Once hot, add eggplant. Working in batches, cook eggplant a few min per side, or until they start to brown. Transfer to a baking sheet.
• One layer at a time, start assembling your eggplant parmesan. Starting with sauce, spoon a few tbsp to the bottom of your cocotte. Then goes mozzarella, slices of eggplant and toasted breadcrumbs. Repeat until you are at the top of the cocotte. Make sure the last layer is cheese and add grated parmesan to that layer.
• Bake for about 35-40 min, then crank oven up to broil and finish for about 3-5 min until eggplant is browned and bubbly. Top with fresh basil and enjoy!

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