Eggplant parmesan… the words make my mouth water, and for good reason. Eggplant parmesan is generally thought of as restaurant food, and seems a little ambitious to make it at home—let alone for just yourself.
But not anymore! This recipe takes prep time, but makes up for it in the simplicity and health factors (it’s all baked, not fried in gallons of grease).
You’ll need one baby eggplant (about half the size of a regular eggplant), like this graffiti eggplant.
You’ll also need one large, fresh tomato (chopped), a little salt, about 3 tablespoons of olive oil, half an onion, one garlic clove, ½ teaspoon oregano, ¾ teaspoon basil, ¼ teaspoon pepper, and 2 tablespoons of parmesan cheese.
Peel the eggplant, cut off the top, and then cut it into slices that are about a half-inch thick. Lightly salt them, then set them on paper towels to drain for 30 minutes.
During the last few minutes, heat the oven to 350. When the eggplant slices are finished draining, rub them with half the olive oil and set them on a tinfoil-coated baking sheet. Slide them in the oven for 30 minutes. Halfway through, you should stop and flip them over so they cook evenly.
Meanwhile, chop up your half onion and your garlic clove, and heat up the remaining olive oil in a saucepan. Add the onion, garlic, oregano, basil, and pepper. Sauté for about 3 minutes, or just until the onion starts to brown.
Then add your tomato! Let the mixture simmer, covered, for about 20 minutes. Near the end, heat the oven to 350.
When the tomato mix is nice and thick and delicious, find a small casserole pan and put one-third of the tomato sauce in the bottom of it. Add half the eggplant slices on top.
Then sprinkle one tablespoon of the parmesan on top of that. Then do it all again: one-third of the tomato sauce, the other half of the eggplant slices, and the other half of the parmesan cheese. Finish with the rest of the tomato sauce.
Bake for 30 minutes, and you’re done! Eggplant parmesan, just for one and just as delicious as it is in the restaurants.