The saving grace of my underperforming garden this year has been the eggplant (eggplant plant?). It’s my first year growing japanese eggplant, and it’s been a huge success. I’m eternally grateful to this plant for salvaging the remains of my low garden self-esteem, but now, what do I do with all this eggplant?
A conversation with my always insightful friend, Val, the other day led me here. Single serving eggplant parmesan. At the time I only had 5 small fruits ready for eating (yes, it’s a fruit). The Hubs was out of town, as he often is, so I took this as an excuse to buy myself a tiny casserole dish, and make myself a feast…..for one.
I gotta say, this was one of my most satisfying meals for one. Generally my solo meals include salad or soup, or perhaps even a potato, but this time I really felt like I was eating a feast! Great idea (as always) Val! I don’t know what I would do without you!
As of last week I probably had enough eggplant growing to make a full sized version of this delectable meal. That is, until Olive discovered the plant and I began to find half chewed up eggplants all over the backyard. Time to reinforce the garden fence.
- 5 small japanese eggplants, roughly peeled and cut into strips
- 1 egg, beaten
- ½ cup seasoned italian breadcrumbs
- ½ cup pasta sauce
- ½ cup parmesan cheese, grated
- 1 T fresh basil for garnish
- Preheat oven to 350 degrees
- In a small casserole dish, spread several spoonfuls of the pasta sauce so the bottom of the dish is evenly covered.
- Dip each eggplant slice in the egg, then in the breadcrumbs to coat. Place in dish in an even layer over the sauce. Top with ½ the parmesan cheese.
- Repeat the layers beginning with sauce and ending with cheese.
- Bake for 20-25 minutes until bubbly.
- Top with fresh basil and serve.