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.
Eggplant Parmesan For One
What to make when you're cooking for one. Eggplant Parmesan For One
Note: measurements are not exact. It depends on the size of your cooking vessel
- 5 small japanese eggplants roughly peeled and cut into strips
- 1 egg beaten
- 1/2 cup seasoned italian breadcrumbs
- 1/2 cup pasta sauce
- 1/2 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 1/2 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.