When you think of eggplant Parmesan you probably think of having to make a huge and complicated dish! But it can be whipped up as just a serving for one, as well.
This version of eggplant Parmesan is relatively simple, with just a few pure ingredients. Yummy eggplant, basil, garlic, tomatoes, cheese—that’s it!
Makes 1 serving.
Ready for the oven!
- 2 Asian (slender) eggplants (aubergines), 6—8 oz total weight
- 1 tbsp plus 2 tsp olive oil
- salt and pepper to taste
- 3 cloves garlic, minced
- ⅔ cup grated plum (Roma) tomato
- handful basil leaves, torn into small pieces
- ⅔ cup shredded whole-milk mozzarella cheese
- 2 tbsp grated Parmesan cheese
Preheat a broiler.
Trim the ends off the eggplants, then cut lengthwise into slices ¼ inch thick. Using the 1 tbsp olive oil, lightly brush both sides of the eggplant slices and arrange on a baking sheet. Season with salt and pepper. Slip under the broiler and broil until lightly browned, 4—5 minutes. Turn and broil until lightly browned on the second side, about 4 minutes longer. Transfer the slices to paper towels to drain.
Preheat an oven to 375°F.
In a small frying pan over medium heat, warm the 2 tsp olive oil. Add the garlic and saute for 1 minute to release its fragrance. Add the tomato and basil and season with salt and pepper. Simmer briskly, stirring often, until the mixture forms a sauce, about 5 minutes. Remove from the heat.
Choose a baking dish just large enough to hold the eggplant in 2 layers. Arrange half of the eggplant in the baking dish, then spread with half of the tomato sauce. Top with half of the mozzarella. Repeat the layers, then top with the Parmesan cheese.
Bake until bubbling hot and the cheese is nicely browned, about 20 minutes. Let cool for 10 minutes before eating.