When you’re home alone and craving more than a simple sandwich, this single serving individual eggplant parmesan recipe is just what you need! A true feast for one.
**This post was updated in 2019 using regular eggplant.
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. Individual 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.
Individual Eggplant Parmesan
I recently made a batch of these single serving casseroles to stock my freezer for the next few weeks. I love to have the option of just popping something already made into the oven when I get home from a long day at work. Going straight from the freezer to the oven is key for time saving, so make sure you prepare these in an oven safe dish.
For my latest batch I used regular eggplant, and air fried the discs before assembling the servings for freezing. Check out the air fryer notes in the recipe card for that version.
A single eggplant made 4 individual servings, which I wrapped tightly in foil, placed in a ziploc bag, and froze. To reheat; baked covered at 350 degrees for 60-75 minutes until cooked through.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
More great meals for one
Eggplant Parmesan For One
When you're home alone and craving more than a simple sandwich, this single serving individual eggplant parmesan recipe is just what you need! A true feast for one.
- 5 small japanese eggplants roughly peeled and cut into 1/2 inch thick strips
- 1 egg beaten
- 1/2 cup seasoned italian breadcrumbs
- 1/2 cup pasta sauce
- 1 slice mozzarella cheese
- 1/2 cup parmesan cheese grated
- 1 tablespoon fresh basil for garnish
- Preheat oven to 350 degrees
Dip each eggplant slice in the egg, then in the breadcrumbs to coat.
Place eggplant slices on a baking sheet and bake for 10 minutes, flipping once.
- In a small casserole dish, spread several spoonfuls of the pasta sauce so the bottom of the dish is evenly covered.
Top sauce with eggplant, 1/2 slice mozzarella cheese and 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.
Note: measurements are not exact. It depends on the size of your cooking vessel
AIR FRYER VERSION: After breading the eggplant slices (step 3) place into an air fryer basket in an even layer. Fry at 370 degrees for 8-10 minutes, flip, and continue to fry 4-5 minutes more until golden brown. Cool completely before freezing.
TO FREEZE: Assemble in oven safe dishware. Wrap tightly in foil, place in a ziploc bag, and freeze.
TO REHEAT: bake covered at 350 degrees for 60-75 minutes until cooked through.