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This easy Eggplant Parmesan for One is made with crispy breaded eggplant layered with tomato sauce and melted mozzarella in a single serving baking dish.
Featured Comment
“So good, like a restaurant in my own home! Super easy too!…”
– Faith
Quick Look
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Equipment: 5×5-inch baking dish or 4×6-inch baking dish, 10-inch skillet
- Cook Method: Pan-fry, then bake
- Servings: 1 or 2
- Difficulty: Easy
- Flavor Profile: Crispy breadcrumb crust, rich tomato sauce, stretchy melted cheese, and tender eggplant in every layer.
An easy single serving version of classic Italian eggplant Parmesan, made with one small eggplant and perfectly portioned for one dinner.
A Single Serving Eggplant Parmesan Recipe
Eggplant Parmesan is one of those dishes that sounds like a project, but this single serving version comes together faster than you’d think. You bread and pan-fry a few slices of eggplant until golden, layer them with tomato sauce and cheese, then bake until everything is bubbling and the kitchen smells like an Italian restaurant.
This is a scaled-down version of the eggplant Parmesan I’ve been making for my family for years. My husband calls it his favorite meal and won’t even order it in restaurants anymore because he says nothing compares. I take that as the highest compliment a cook can get.
The key is mixing Parmesan cheese right into the breadcrumb coating. It gives every slice a seasoned, golden crust that holds up under the sauce and cheese layers, even after 30 minutes in the oven. Three-quarters of a cup of sauce keeps the eggplant crispy on top and saucy underneath, and one cup of mozzarella gives you that stretchy, golden cheese pull without drowning the dish.
This makes one generous dinner portion, but it splits easily into two lighter servings if you’re sharing. You can swap in homemade tomato sauce or use your favorite jarred marinara.
I’ve been developing single serving and small batch recipes for many years, and this is one I come back to constantly. If you like this, try chicken Parmesan for one, mini lasagna, or stuffed shells for one.
Table of Contents
Ingredient Notes
If you have any ingredients leftover from this single serving eggplant Parmesan recipe, check out our Leftover Ingredients Recipe Finder .
Eggplant: Use one small eggplant, about 11 ounces. Look for smooth, shiny skin, a fresh green stem, and firm flesh with no soft spots. Peeling is optional but I recommend it since the skin can get tough and chewy once baked.
If your eggplant is larger than 11 ounces, save the rest for single serve caponata or baba ganoush for one.
Breadcrumbs: Regular store-bought or homemade breadcrumbs both work. Mixing them with Parmesan and dried herbs builds flavor right into the crust. Panko works too if you want a lighter, crunchier texture.
Use leftovers in small batch baked chicken tenders, chicken Parmesan for one, or mini turkey meatloaf.
Parmesan Cheese: Used in two places: mixed into the breadcrumb coating and sprinkled on top before baking. Freshly shredded Parmesan has a sharper, more concentrated flavor than pre-shredded. Pre-shredded cheese is coated in cellulose to prevent clumping, which also prevents it from melting and browning as well.
Mozzarella Cheese: One cup layered between the eggplant creates that stretchy, golden cheese pull. Use low-moisture mozzarella (sold in blocks or bags, not packed in water) since it melts better and won’t make the layers soggy. Use leftovers in chicken caprese for one or a personal pepperoni pizza.
Tomato Sauce: Use homemade tomato sauce or your favorite jarred marinara. This amount keeps every layer saucy without making the breading soggy.
Use leftover sauce in a small sheet pan lasagna or spaghetti and meatballs for one.
Egg: One large egg, lightly beaten, helps the breadcrumb coating stick to each eggplant slice. Let the excess drip off before dredging so the coating stays even.
Olive Oil: You’ll need 1-2 tablespoons for pan-frying, but eggplant absorbs oil quickly so keep extra nearby. Use medium-high heat and don’t overcrowd the skillet, or the slices will steam instead of fry.
Dried Herbs and Seasonings: Basil, oregano, garlic powder, salt, and black pepper go into the breadcrumb mixture. These pantry staples build the classic Italian flavor right into the crust.
Recipe Variations
Here are a few easy ways to customize this individual eggplant Parmesan:
Baked (No-Fry) Eggplant Parmesan: Skip the skillet and bake the breaded slices on a parchment-lined baking sheet at 400°F for 15 to 18 minutes, flipping halfway, until golden. Then layer and bake as directed. Less oil, less cleanup, and still crispy.
Gluten-Free or Low-Carb: Swap the breadcrumbs for gluten-free breadcrumbs or almond flour. Both hold the Parmesan seasoning well and crisp up in the skillet or oven.
No-Breadcrumb Eggplant Parmesan: Skip the breading entirely. Brush eggplant slices with olive oil, season with salt and garlic powder, and roast at 425°F for 20 minutes until golden. Then layer with sauce and cheese and bake as directed. Lighter, lower carb, and closer to the traditional Italian version.
How To Make Eggplant Parmesan For One
This simple eggplant Parmesan comes together in three stages: bread and fry the eggplant, layer it with sauce and cheese, then bake. See the recipe card below for exact ingredient amounts.
- Preheat the oven to 350°F (177°C).
- Set up your breading station. Beat the egg in a small bowl. In a separate bowl, mix the breadcrumbs, Parmesan cheese, dried basil, salt, oregano, garlic powder, and black pepper.
- Bread the eggplant. Dip each slice into the egg, let the excess drip off, then press it into the breadcrumb mixture on both sides. Shake off any extra and set the coated slices on wax paper or a plate.
- Pan-fry the eggplant. Heat 1 to 2 tablespoons of olive oil in a 10-inch skillet over medium-high heat. Fry the slices in batches of 3, about 2 to 3 minutes per side, until golden brown. Transfer to a paper towel-lined plate to drain. Add more oil between batches as needed since eggplant absorbs oil quickly.
- Build the first layer. Lightly grease a 5×5-inch baking dish with cooking spray or olive oil. Arrange half the fried eggplant slices in a single layer on the bottom.
- Add cheese. Sprinkle half the mozzarella over the eggplant layer.
- Add sauce. Spread half the tomato sauce evenly over the cheese.
- Build the second layer. Add the remaining eggplant slices on top.
- Finish the layers. Top with the rest of the mozzarella and tomato sauce, then sprinkle Parmesan cheese over the top.
- Bake for 30 minutes until the cheese is melted, bubbly, and starting to turn golden. Let the dish sit for 5 minutes before serving so the layers set.
Tip: Place the baking dish on a rimmed baking sheet to catch any drips from the sauce or cheese.
Best Baking Dishes For Eggplant Parmesan For One
For even baking and proper layers, use one of these small baking dishes:
- 5×5-inch baking dish (25 square inches)
- 4×6-inch baking dish (24 square inches)
- 6-inch round baking dish (28.3 square inches)
Expert Tips
Slice the eggplant evenly at 1/4 inch thick. Consistent thickness means every slice cooks at the same rate in the skillet. Thinner slices absorb less oil and crisp up faster, which keeps the finished dish lighter.
Keep the skillet hot and don’t overcrowd it. Fry no more than 3 slices at a time. If you crowd the pan, the temperature drops and the eggplant steams instead of frying. That’s the difference between a crispy golden crust and a soft, oily coating.
Use low-moisture mozzarella. Fresh mozzarella packed in water releases too much liquid as it melts and can make the layers soggy. Low-moisture mozzarella (sold in blocks or bags) melts evenly and browns better.
Let it rest for 5 minutes before serving. The layers need time to set after baking. If you scoop into it right away, the sauce runs and the layers slide apart.
Troubleshooting
If your single serving eggplant Parmesan isn’t turning out quite right, here is how to fix common issues like soggy breading, soft eggplant, or runny layers.
Why is my eggplant Parmesan soggy?
Too much sauce is the most common cause. Stick to 3/4 cup for a 5×5-inch dish. Also check your mozzarella since fresh mozzarella packed in water releases liquid as it melts, which soaks into the breading. Use low-moisture mozzarella instead.
Why is my breading falling off the eggplant?
The egg coating was too thick or the oil wasn’t hot enough. Let the excess egg drip off each slice before dredging. When the oil is at the right temperature, the breading sets on contact. If it doesn’t sizzle immediately, the oil is too cool.
Why is my eggplant Parmesan oily or greasy?
The eggplant slices were too thick or the skillet was overcrowded. Thicker slices absorb more oil before they finish cooking. Slice at 1/4 inch, fry no more than 3 at a time, and drain each batch on paper towels before layering.
Why is the eggplant still tough or undercooked in the middle?
The slices were too thick for the cook time. At 1/4 inch, eggplant should be fully tender after pan-frying and 30 minutes of baking. If your slices are closer to 1/2 inch, give them more time in the skillet before layering.
Why did my cheese not brown on top?
The oven temperature was too low or the dish was covered. Bake uncovered at 350°F for the full 30 minutes. If the cheese is melted but not browned, switch to the broiler on high for 1 to 2 minutes and watch closely since it can go from golden to burnt fast.
Serving Suggestions
This easy eggplant Parmesan pairs well with simple sides that round out the meal.
Italian Chopped Salad for One
Bruschetta for One
Buttered Noodles for One
Sautéed Green Beans for One
How To Store And Reheat Eggplant Parmesan
Refrigerator: Store leftover eggplant Parmesan in an airtight container for up to 5 days.
Freezer: Assemble the dish but don’t bake it. Wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Reheating: Reheat in the oven or toaster oven at 350°F for 10 to 15 minutes until hot and bubbly. The oven keeps the breading from going soft. Microwaving works in a pinch but the coating won’t stay as crispy.
Frequently Asked Questions
No, for this single serving recipe, salting is optional. A small, fresh eggplant won’t taste bitter, so you can skip this step and start breading right away. If you have an extra 20 minutes, salting does help the breading stick and reduces how much oil the eggplant absorbs during frying. Sprinkle both sides of the slices, let them sit for 15 to 30 minutes, then pat dry with paper towels before breading.
Yes, this recipe doubles easily. Use a 6×8-inch or 7×7-inch baking dish and double all the ingredients. The layering method stays the same. You may need an extra 5 to 10 minutes of bake time, so check that the cheese is bubbly and the center is hot before serving.
Yes, eggplant Parmesan is vegetarian. This recipe uses egg, breadcrumbs, cheese, tomato sauce, and eggplant with no meat in any layer. Check your Parmesan label if you need a strict vegetarian version, since some brands use animal rennet.
Yes, there are several make-ahead options. Bread and fry the slices up to 2 days ahead and refrigerate until ready to assemble. Or assemble the full dish up to a day ahead and refrigerate covered. You can also bake the complete dish and reheat at 350°F until hot. Let a refrigerated dish sit at room temperature for 20 to 30 minutes before baking.
Yes, this recipe makes one generous dinner portion or two lighter servings. Pair it with pasta or salad when splitting between two people. Use the same baking dish and cook time.
RELATED: Easy Comfort Food Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this eggplant Parmesan for one or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Eggplant Parmesan For One
Equipment
- 5-inch baking dish or 4×6-inch baking dish
Ingredients
- 1 large egg
- ½ cup bread crumbs
- ¼ cup shredded Parmesan cheese -plus 2 tablespoons more for topping
- ½ teaspoon dried basil
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon coarsely ground black pepper
- 1 tablespoon olive oil
- 1 small eggplant (11 oz) peeled and sliced into 1/4-inch slices
- 1 cup shredded mozzarella cheese
- ¾ cup tomato sauce
Instructions
- Preheat the oven to 350°F (177°C).
- Beat the egg in a small bowl. In a separate bowl, mix the breadcrumbs, Parmesan cheese, dried basil, salt, oregano, garlic powder, and black pepper.
- Dip each eggplant slice into the egg, let the excess drip off, then press into the breadcrumb mixture on both sides. Shake off any extra and set on wax paper or a plate.
- Heat olive oil in a 10-inch skillet over medium-high heat. Fry the slices in batches of 3, about 2 to 3 minutes per side, until golden brown. Transfer to a paper towel-lined plate to drain. Add more oil between batches as needed.
- Lightly grease a 5×5-inch baking dish with cooking spray or olive oil. Arrange half the fried eggplant slices in a single layer on the bottom.
- Sprinkle half the mozzarella over the eggplant, then spread half the tomato sauce on top.
- Add the remaining eggplant slices, then the rest of the mozzarella and tomato sauce. Sprinkle Parmesan over the top.
- Bake for 30 minutes until the cheese is melted, bubbly, and starting to turn golden. For a browned top, broil on high for 1 to 2 minutes. Let rest 5 minutes before serving.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made this for dinner last night. Really, really good. I didn’t use the egg, instead brushing the eggplant slices with mayonnaise. I didn’t have any breadcrumbs, but had garlic & cheese croutons which I blitz in my mini food processor, then added the shredded parm. I used a larger casserole dish so I only had one layer of eggplant, but it worked out fine. I used an entire bottle of Trader Joe’s Marinera, starting out with a thin layer on the bottom of the dish, then laid the eggplant slices on top, covered with the rest of the Marinera and then the cheese. We don’t eat a lot so this would serve 4 in our case. I served this over spaghetti, and the extra sauce made it a lovely meal. Will bump up the herbs by adding some to the Marinera, but we totally enjoyed this dish with a salad on the side. I have been hesitant to try making eggplant parm at home but will definitely keep making this regularly.
I have made this recipe several times, and each time it turned out delicious. It makes the perfect amount for my husband and myself, along with a simple green salad and some crusty bread.
I loved it so much that I grew eggplant in my garden this past summer, and have an abundance! I was able to slice, bread and fry enough eggplant for 6 additional casseroles to be used throughout the Fall and Winter. I froze the breaded slices in a single layer, then vacuumed sealed 7 or 8 slices in a pouch. These will be a delicious, pre-made meal for several months to come.
Thank you for your lovely comment! I’m so happy to hear that you and your husband enjoy the recipe, and how wonderful that you grew your own eggplant! Your idea of freezing the breaded slices for future casseroles is fantastic—what a great way to have ready-made meals for the colder months. I hope you continue to enjoy them!
Delicious and easy. I made exactly as posted. Perfect for vegetarian night!
Great recipe. Easy to follow. I prepared the eggplant the night before to make today’s preparation that much easier. My garden is flourishing and made this with my first eggplant of the season. Tomatoes are coming on strong so I used fresh sliced tomatoes instead of tomato sauce and chopped up fresh broccoli as an additive. That gives the vegetables and your spices give the flavor along with a combination of mozzarella and parmesan cheeses. You can’t go wrong following your spice blend recommendations.
It was absolutely delicious. I made it exactly as written except for using the Rao sensitive marinara sauce so that I could add your suggested spices. It was perfect. I doubled the recipe and used 2 * 5inch pans like you recommended. Another great recipe. You never disappoint. Thank you!!
Thank you, Mary. I’m so happy you enjoyed it.
So good, like a restaurant in my own home! Super easy too! I’m making again 2 days from now!
Lasagna was great Mother Day
Super helpful and made a complicated recipe very easy. I am a 20 something who cooks by myself (and occasionally my roommate) and i love a nice dish but hate getting over stocked with leftovers.
This dish was easy to make, the portions were perfect (girl in her 20’s) and not over complicated. I especially like including spices with regular crumbs versus buying the spiced ones. Cook times worked well (I added a little more oil).
Thank you thank you thank you
I’ve never made eggplant parmigiana but often order it in restaurants. This recipe was fabulous. I had a girlfriend over for dinner and I decided to try this. It was easy to make. The directions were very clear. I was proud to serve this. Another hit from Joanie. Thanks
I made this tonight and was really good. I had some marinara sauce to use up so used in place of tomato sauce. I don’t often cook eggplant-was a nice change. I plan to make again.