Eggplant Parmesan For One
This Eggplant Parmesan for One is a single serving version of the classic Italian dish, made with crispy breaded eggplant layered with tomato sauce and melted mozzarella in a small baking dish.
Servings: 1 serving
Equipment
- 5-inch baking dish or 4x6-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 5x5-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
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.
If doubling this recipe, use a 6x8-inch or a 7x7-inch baking dish.
Nutrition
Serving: 1serving | Calories: 850kcal | Carbohydrates: 68g | Protein: 50g | Fat: 55g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.02g | Cholesterol: 296mg | Sodium: 2962mg | Potassium: 1370mg | Fiber: 12g | Sugar: 19g | Vitamin A: 2091IU | Vitamin C: 18mg | Calcium: 960mg | Iron: 6mg
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