Eggplant Parmesan for One
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Crumb-coated eggplant slices fried until golden and layered with mozzarella and tomato sauce in a small baking dish.
Ingredients
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup shredded Parmesan cheese plus another 2 tablespoons for the 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 ounces) peeled and sliced ¼-inch thick
- 1 cup shredded mozzarella cheese
- ¾ cup tomato sauce
Equipment
- skillet
Directions
- Heat the oven to 350°F. Beat the egg in a shallow bowl. In a second shallow bowl, mix the breadcrumbs, ¼ cup of Parmesan, basil, salt, oregano, garlic powder, and pepper.
- Dip each eggplant slice in the egg, then in the crumb mixture.
- Heat the oil in a 10-inch skillet over medium-high heat. Fry the eggplant about 3 slices at a time for 2 to 3 minutes per side, until golden. Drain on paper towels. Add a little more oil between batches if the pan gets dry.
- Lightly grease a 5-inch square baking dish. Layer half the eggplant, half the mozzarella, and half the tomato sauce.
- Repeat with the rest of the eggplant, mozzarella, and sauce. Sprinkle the 2 tablespoons of Parmesan on top.
- Bake for 30 minutes, until bubbly. For a browner top, broil for 1 to 2 minutes. Let it rest for 5 minutes before serving.
Nutrition
Serving: 798g | Calories: 1070kcal | Carbohydrates: 75g | Protein: 59g | Fat: 61g | Saturated Fat: 28g | Trans Fat: 0.2g | Cholesterol: 381mg | Sodium: 3635mg | Potassium: 1636mg | Fiber: 15g | Sugar: 21g | Vitamin A: 2411IU | Vitamin C: 20mg | Calcium: 1105mg | Iron: 7.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ cup breadcrumbs counted as dry bread crumbs, ¼ cup shredded Parmesan cheese counted as grated parmesan, eggplant counted as raw eggplant, shredded mozzarella cheese counted as fresh mozzarella, ¾ cup tomato sauce counted as canned tomato sauce. Brands and portions vary, so use it only as an approximation.