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, it’s his favorite of all eggplant recipes. When we go out to dinner he won’t ever order it because he tells me that he knows it won’t be as good as this one.
If you’re a fan of eggplant, then you will love this eggplant parmesan recipe. If you’re not a fan, I urge you to give eggplant one last try. This recipe will change your view on what you think eggplant tastes like.
Look, I’m a fan and so is my husband so we didn’t need convincing. My kids, however were not convinced – but let me tell you, they tried this eggplant parmesan and absolutely loved it.
What’s not to love? Eggplant slices that are lightly battered and fried, then placed in a baking dish with melted mozzarella cheese and flavorful tomato sauce spooned between the crisp slices. It’s vegetarian comfort food at its finest!
Baked Eggplant Parmesan
This baked eggplant parmesan is a scaled down version of my family’s favorite eggplant parmesan recipe.
It’s baked in a small baking dish and has all the wonderful flavors from my traditional recipe 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 either bread crumbs or almond flour.
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
Although this eggplant parmesan is a meal in itself, you might like to serve one of these single serving side dishes with it:
Other Eggplant Recipes
For this baked Eggplant 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 bread crumbs (or use almond flour)
- 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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