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Eggplant Parmesan for One

Course Main Course
Cuisine American
Keyword eggplant parm, italian dinner for one, meatless dinner for one, vegetarian casserole
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 serving
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

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.