The Table: Eggplant Parm For One…

Eggplant Parm For One


  • 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 Tablespoon Fresh Basil For Garnish


  1. Preheat oven to 350 degrees

  2. In a small casserole dish, spread several spoonfuls of the pasta sauce so the bottom of the dish is evenly covered.

  3. 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.

  4. Repeat the layers beginning with sauce and ending with cheese.

  5. Bake for 25-30 minutes until bubbly.

  6. Top with fresh basil and serve with Garlic Toast

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