When you’re home alone and craving more than a simple sandwich, this single serving eggplant parmesan recipe is just what you need! A true feast for one.
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.
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 eggplant parmesan recipe is just what you need! A true feast for one.
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees
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In a small casserole dish, spread several spoonfuls of the pasta sauce so the bottom of the dish is evenly covered.
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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.
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Repeat the layers beginning with sauce and ending with cheese.
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Bake for 20-25 minutes until bubbly.
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Top with fresh basil and serve.
Recipe Notes
Note: measurements are not exact. It depends on the size of your cooking vessel
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Kate@Diethood says
August 15, 2013 at 1:26 amA delicious meal for one? I’ll take it! In fact, eggplant parmesan is a favorite around here. I have yet to plant eggplant, but I do have zucchini out there! 🙂
madscar says
September 3, 2013 at 5:25 amUau this is amazing..Love it! Thanks for recipe 🙂
Bob says
January 27, 2014 at 1:27 pmI’m a newly divorced man and not a cook. In you recipe tou say one T basil, ok I’ll but basil but does that T represent a teaspoon or a tablespoon? it would help if you used Te and Ta as that would then be easier to understand for us non cooks…How about more of these one serving dishes?
betsy says
January 28, 2014 at 11:47 pmHi Bob. Generally if a T is capitalized, it means tablespoon and if its lower case, then its teaspoon. Your comment made me realize that non-cooks don’t realize this so I’ll definitely be more conscious of it moving forward. Thanks for the great feedback!
susan says
August 8, 2014 at 9:53 pmI have never had eggplant, what does it taste like? the recipe looks delish
betsy says
August 10, 2014 at 10:55 amIt has kind of an earthy flavor but is a great base for all kinds of seasonings. I love it because of the meaty texture. Give it a try and let me know what you think!
Julie Craig says
October 18, 2017 at 9:18 amI just found your site while googling recipes for one! I’m glad I did. I don’t have the Japanese eggplant.. just the regular one ( large bell shaped).. any tips on using that particular variety? TIA
betsy says
October 18, 2017 at 7:12 pmHi Julie
The flavor is the same. You’ll just have to cut it into small enough strips to fit into whatever dish you’ll be baking in. Thanks for stopping by!
cat says
February 25, 2018 at 12:26 amHow thick should the strips of eggplant be?
betsy says
February 27, 2018 at 7:47 pmabout a 1/4 inch thick
D says
July 20, 2018 at 10:35 amYikes! What would cause this recipe to result in 1100 calories per serving?
betsy says
July 23, 2018 at 11:50 amAgh! There must be a glitch in my recipe plugin. Thank you for alerting me to this. I’ll look into it and fix ASAP