This is the very best tasting Eggplant Parmesan! This easy to make meal is made up of layers of lightly breaded eggplant slices, melted mozzarella cheese, and tomato sauce. A wonderful single serving dish that tastes incredible!
If I had to pick my husband’s favorite meal, I would say without hesitation that it’s Eggplant Parmesan. In fact, he loves this eggplant recipe so much he won’t order it out in a restaurant because he says he knows it won’t taste as good.
I’m not sure what makes my version of Eggplant Parmesan so special to him. It could be the fact that I don’t use heavy breading to coat the slices of eggplant.
Or, it could be that I make sure to use a hefty amount of cheese and sauce between the layers of crispy eggplant.
It could even be the fact that my Baked Eggplant Parmesan is always perfectly seasoned and just tastes incredible.
I’m not entirely sure, but what I can say with complete certainty is that my husband LOVES it. So, with that in mind, I’ve taken his favorite dish and created an easy Eggplant Parmesan Recipe For One.
This baked eggplant parmesan is made a small baking dish and has all the wonderful flavors from my traditional eggplant parmesan in a smaller version.
I usually coat the eggplant with seasoned bread crumbs but lately I’ve been using almond flour instead.
I love that almond flour is low in carbs so even though I’m trying to reduce our carb intake, we don’t have to give up foods we love. A handful of dried spices, salt and pepper season the flour nicely. Feel free to use bread crumbs instead, if you’d prefer.
How To Make Eggplant Parmesan
Cook the eggplant in a little oil in a skillet, then place eggplant slices in the dish…
Top the eggplant slices with shredded cheese.
Top with tomato sauce…
Add another layer of eggplant…
Top with sauce and extra cheese and place in the oven to bake.
Bake for about 30 minutes.
Just enough time for the cheese to melt.
Easy to make, super cheesy and incredibly delicious!
What To Serve With Eggplant Parmesan
For this baked Eggplant Parmesan recipe, I use a 5-inch baking dish. This dish holds about 1.5 cups. Similar sized baking pans and dishes that hold about 2 cups will work well too.
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- 1 large egg
- 1/2 cup almond flour (or use bread crumbs)
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small eggplant (about 3/4-pound), peeled and sliced into 1/4-inch slices
- 1 cup shredded mozzarella cheese
- 3/4 cup tomato sauce
- 2 tablespoons grated Parmesan cheese
- Heat the oven to 350 degrees F (177 degrees C).
- Lightly beat the egg in a bowl.
- In a separate bowl, stir together the almond flour(or bread crumbs), Parmesan cheese, dried basil, salt, dried oregano, garlic powder and pepper.
- Working with 1 slice of eggplant at a time, dip eggplant in egg, letting excess egg drip off.
- Dredge eggplant in almond flour/spice mixture until evenly coated, shaking off excess. Place eggplant slices on a sheet of wax paper.
- Heat oil in a nonstick skillet over moderately high heat. Then, fry eggplant slices a few at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
- Spray oil spray to the bottom of a small baking dish. Arrange about one half of the eggplant slices in 1 layer on bottom of dish, overlapping slightly if necessary. Cover eggplant with half of mozzarella cheese and half of tomato sauce. Continue layering with remaining eggplant, mozzarella and sauce. Sprinkle top with Parmesan cheese.
- Bake for 30 minutes or until cheese has melted.
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.
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