Single Serving Eggplant Parmesan Recipe

I have loved eggplant parmigiana (or parmesan, if you prefer) since I was a child. Back then, it was a special treat when we went to the dentist. Yes, the dentist!

There was a restaurant near my dentist’s office called Pippo’s (which is now, sadly, gone), that made the best eggplant parmigiana I have ever tasted. Mom tried her best to get the recipe, but without much luck. Drat!

Still, it was an incentive to have good checkups, so we could go out to lunch afterward! I’m sure we were the only kids in the neighborhood who looked forward to going to the dentist!

The restaurant, naturally, made it in huge batches, but this eggplant parmesan recipe is the perfect serving size for one person. It’s quick, easy, and delicious. You can put the whole thing together in about twenty five minutes.

I did “cheat” and use sauce in a jar, rather than making my own, but so what.  I do often make my own, but I didn’t have any handy, and I don’t feel the least bit guilty either.

When picking out your eggplant at the store, choose a light one (in weight, not color). The heavier ones have more seeds and are more likely to be bitter.

I know there is controversy about whether or not to salt the eggplant first. Some say it’s a must, to draw out the bitterness, and to cut down on the oil (eggplant does love to soak up oil). Others say don’t bother. I didn’t bother. One reason being that it takes time (and I was hungry), another being that I prefer less salt anyway.

Either way, just slice the eggplant very thin, dip it in egg, then flour (I used rice flour, but you can use the regular kind), and fry the slices in olive oil.

Top those with your favorite spaghetti sauce (I used a Robert Rothschild sauce, which was so thick I had to dilute it with some tomato sauce; Silver Palette sauces are good too), some fresh mozzarella, and pop it in the toaster oven to bake until the cheese melts.

Since it’s an eggplant parmesan recipe for one person, you don’t have to heat up the whole oven (and the whole kitchen).

I served it with some fresh basil on top and a simple side dish of pasta tossed with olive oil and butter.




Eggplant Parmesan Recipe for One

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: entree

Cuisine: Italian

one serving

Eggplant Parmesan Recipe for One

Easy eggplant parmesan for one

Ingredients

  • 3-4 T olive oil
  • 8-10 slices eggplant, sliced thin
  • 1/2 beaten egg (don't worry, we'll use this for something else in another recipe)
  • 1/3 C spaghetti sauce (approx, I didn't really measure)
  • 3-4 slices fresh mozzarella
  • 2-3 leaves basil

Instructions

  1. Remove the tray from your toaster oven, and preheat the toaster oven to 400 degrees.
  2. Rinse the eggplant and cut about 8-10 thin slices. Then, beat the egg in a small bowl and divide into two portions.  You'll use half for this recipe and save the rest for something else.
  3. Measure the flour and pour that into a second small bowl.  Season with salt and pepper.
  4. Next, take a medium sized frying pan and set it on medium-high heat. Once it starts to warm, add about 2 tablespoons of the olive oil.
  5. Dip the eggplant slices twice, first in the egg, and then in the seasoned flour. When all the eggplant slices have been dipped, fry them gently in the olive oil, turning them once, until they are brown on both sides. Add more oil if necessary.
  6. Remove the eggplant slices and set them on the toaster oven tray. Top with spaghetti sauce, then the slices of mozzarella.
  7. Bake for 10 minutes until the cheese melts and the sauce heats up. Garnish with fresh basil.

More Single Serving Eggplant Recipes

Sichuan Chinese Chicken and Eggplant with Garlic Sauce

Pasta alla Norma with Eggplant

Vegetarian Eggplant Sandwich for One Person




Pan-Fried Tilapia with Lemon Butter Sauce

This single serving of pan-fried tilapia with lemon butter sauce is quick, easy, and delicious. I was never a big fish fan growing up, but I’ve grown to like it as I have gotten older.  If you’re a bit wary of fish, tilapia is a good “starter fish.” It has a mild flavor and doesn’t overwhelm your taste buds (or your kitchen).

I got the idea from someone who said she made tilapia with butter, lemon, and rosemary.  I thought that sounded good, but that it would be even better with some olive oil and mustard powder (it was).



You can put the whole thing together and have dinner on the table in less than fifteen minutes. Make the fish, steam (or zap) some veggies and you’re good to go.

I made this recently (just as spring is finally showing signs of arriving, after a truly nasty winter), but it would be great in the summer when you want something fast.  There’s no need to heat the stove or the oven for an hour.

By the way, the fish came from Trader Joe’s.  They have great frozen fish. The tilapia was in a package with individually-wrapped fillets. Normally, I don’t like extra packaging, but in this case it was perfect, since I only had to defrost one fillet, instead of the entire bag.

 

Pan Fried Tilapia with Lemon Butter Sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: entree

Cuisine: American

one

Pan Fried Tilapia with Lemon Butter Sauce

A quick fish dinner for one with lemon, a bit of mustard, and rosemary.

Ingredients

  • 1 T olive oil
  • 1 tsp butter
  • salt and pepper to taste
  • 1 pinch dried rosemary
  • 1 pinch mustard powder
  • 1 tilapia filet
  • healthy squeeze lemon juice (preferably fresh)

Instructions

  1. Heat the olive oil and the butter in a small frying pan.   Season the fish with salt and pepper.
  2. Sprinkle the tilapia with the mustard and rosemary on both sides.  Add it to the pan.  Squeeze the lemon juice over the fish. Cook until done, about 3-4 minutes per side (depending on how thick the fish fillet is).  It should be lightly colored, but no longer pink.
  3. Serve immediately, before the fish gets cold. I steamed some Trader Joe's string frozen beans and cut up some fresh carrots to serve with it.  I felt so healthy and virtuous.

Substitutions and Variations for Pan-Fried Tilapia with Lemon Butter Sauce

  • If you don’t have tilapia, use another mild, white fish such as cod, flounder, or Dover sole
  • Swap the rosemary for some capers
  • Skip the mustard and the rosemary and use dill instead

 




More Easy Fish Recipes

Indian Fish Fillet in Yogurt Sauce

Greek Fish with Lemon and Tomatoes

Salmon with Greek Yogurt Dill Sauce

Easy Mediterranean Fish Stew

Easy Singapore Noodles with Chicken for One Person

Nobody knows exactly where Singapore noodles came from.  They’re not really native to Singapore, and the curry is more South Asian than North Asian.  I suspect they are no more “Singaporean” than fortune cookies are Cantonese.  In any case, easy Singapore noodles with chicken is a quick, weeknight dinner that’s a great way to “clean out your fridge.”

They don’t work too well as leftovers (especially if you use rice noodles, which tend to clump when they sit), so a recipe for a single serving is essential.  Since it makes just enough for one person, you won’t have leftovers to fill up the fridge again!

I used regular pasta here, because that’s what I had and rice noodles may not be readily available everywhere.  If you do use the rice noodles, get the vermicelli kind.  Soak them in hot water for thirty seconds to soften them and then add them to the vegetables and chicken once they’re cooked.

The recipe is flexible, so you can use chicken, beef, pork, or shrimp if you have that handy, or if you prefer it.

The vegetables are just suggestions too.  I used broccoli, onions, mushrooms, and two kinds of bell peppers (red and green). More suggestions (and variations) at the bottom of the post.




Single Serving Recipe for Singapore Noodles with Chicken

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: entree

Cuisine: Asian

one serving

Single Serving Recipe for Singapore Noodles with Chicken

Singapore noodle recipe for one person

Ingredients

  • 1/4 lb. long, thin noodles
 (like spaghetti)
  • 1 T vegetable or canola oil

  • 1 slice fresh ginger
, minced
  • 1 chicken thigh (or leftover cooked chicken), diced
  • 1/2 small onion thinly sliced
  • 1/2 scallion, diced
  • ½ bell pepper (use half a single pepper, or a mixture of colors)
, diced
  • 1/4  C  broccoli
 florets
  • 3-4 small crimini (also called baby bella) mushrooms, sliced
  • 1 T curry powder

  • 1 t sugar

  • 1 T soy sauce

  • 2 T chicken stock

Instructions

  1. Bring a pot of water to a boil. Add the noodles, and use chopsticks to stir them (so they don't stick). Cook until al dente, about 8-10 minutes, and drain the noodles into a colander. 
  2. Preheat a large frying pan or wok. Add the oil and ginger. Stir fry about 1 minute.
  3. Toss in onions, scallion, broccoli, or whatever veggies you're using, except the peppers. If you are using raw chicken, add it now.
  4. Stir fry 1-2 minutes. Push vegetables to the side of the pan. Add curry powder and sauté for 1 minute. Then add sugar, soy sauce, and chicken stock. Mix together, using chopsticks. (If you're using raw shrimp, add it here).
  5. Add noodles to the frying pan or wok with the vegetable mixture.  Use chopsticks to separate the noodles and mix all of the ingredients together.
  6. Add the peppers.  I like to leave them for last, since I prefer them to be slightly crunchy.  If you like softer peppers, add them with the other vegetables.
  7. If the noodles get too dry, add more chicken stock. If you're using cooked chicken (or other meat), add it to the mixture now and cook until heated through.  
  8. Toss the ingredients in the pan so that everything gets thoroughly coated with the sauce.

Easy Singapore Noodles with Chicken Substitutions and Variations

  • Use leftover roast pork or raw shrimp (or both) instead of chicken
  • Use a mixture of frozen Chinese veggies, such as Trader Joe’s stir fry, or harvest hodgepodge. Seapoint Farms Oriental Blend is also good; this will also speed up the cooking time
  • Mix and match the vegetables in the dish. Add snow peas, water chestnuts, or sprouts. Use different kinds of peppers.
  • Throw in a hot pepper or two (depending on your tolerance for heat)
  • Add an egg and scramble it

More Asian Noodle and Chicken Recipes

Spicy Beef Noodle Soup for One

Spicy Sesame Noodles Recipe for One Person

Single Serving Asian Chicken Salad with Cabbage Recipe

Stir Fry Chicken with Peanut Sauce




One Person Slow Roasted Lamb Breast Provencal Recipe

Lamb is one of my favorite foods and this lamb breast recipe for one is a great meal for a lazy, cold winter weekend.  It cooks slowly and heats up the house nicely. It’s mostly set it and forget it, so you can do other things while dinner cooks (and your home fills with the fragrance of lamb).There’s very little fussing.

I’ve updated and changed the recipe since I first posted this.  The original version called for boiling the lamb first, and then roasting it.  Great for tenderizing, but it meant an extra pot to clean. And boy, that pot sure got greasy.  However, you can then add the bones back, some barley, and veggies and make Scotch broth if you want.

If not, do it the easier way! Yeah easy!

Lamb breast is generally a cheaper cut of meat than lamb chops or a roast.  I spotted it on sale at the local supermarket for a mere $3.99 a pound, so I pounced!

This dish was inspired by a Jacques Pepin recipe, but naturally, even with a master chef as a guide, I felt compelled to change it a bit.  The original recipe called for vegetable oil, parsley, and bread crumbs.

I’m not a big fan of vegetable oil (olive oil has more flavor, and it fits the dish better, I think).  I never have parsley around, but I do have a pot of fresh rosemary, so I used that instead.  I didn’t want to bother with fresh bread crumbs, so I used panko.

And, of course, I reduced the original amounts to make it for one person (although, the recipe is so good, you may want to make extra and save it for dinner another day).




One Person Slow Roasted Lamb Breast Provencal Recipe

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Category: entree

Cuisine: French

one

One Person Slow Roasted Lamb Breast Provencal Recipe

Lamb breast provencale for one

Ingredients

  • Three or four ribs from a lamb breast
  • salt and pepper to taste
  • 1/4 C panko crumbs*
  • 1/4 tsp fresh rosemary
  • 1 clove garlic, peeled, and minced
  • 1 T olive oil

Instructions

  1. Heat the oven to 225 degrees.
  2. Season the lamb with salt and pepper and place in shallow roasting pan.
  3. Put the pan in the oven, and cook for two hours.
  4. While the lamb is roasting, mix the panko, rosemary, garlic, and olive oil in a small bowl.
  5. After two hours, open the oven, take out the lamb, and spread the panko mixture over the top of the ribs with a spoon or basting brush.
  6. Cook for another 30 minutes, or until the bread crumbs turn a light golden color.

Notes

You can use oatmeal (ground up or quick cooking) instead of the panko, if you prefer.

Also, if you can't find lamb breast, this will work with lamb chops too. Use a basting brush to coat the lamb chop in the bread crumb mixture. Then heat some olive oil in a skillet. Add the chop and cook two or three minutes per side. Remove the lamb chop and let it rest for five minutes before serving.

Tools and Ingredients for This Recipe

OXO Good Grips 9-Inch Locking Tongs with Nylon Heads

It’s much easier to lift the lamb out of the saucepan and remove it from the roasting pan with these tongs. They lock in place for storage, clean easily, and grip tightly. The ends are covered in nylon so they won’t scratch your pans if they’re nonstick.

Cuisinart DSA25-30D Dishwasher Safe Hard-Anodized 12-Inch Everyday Pan with Glass Cover

I just bought this pan to replace one that gave up the ghost. It’s nonstick, not too heavy, and fairly wide and shallow. It’s the perfect size for the lamb breast or several pieces of chicken. The handles do get hot, but with potholders, it’s easy to transfer from the stove to the oven. I also like that it comes with a clear glass lid. I haven’t used it for the pan yet, but it’s great for covering my large frying pan.

More Lamb Recipes

Greek Lamb Breast Recipe

Moroccan Lamb Stew with Almonds and Raisins

Lamb and Lentil Soup Recipe

Turkish Lamb Burgers

 




Single Serving Chicken Recipe with Tarragon and Mushrooms

This single serving chicken recipe flavored with tarragon and mushrooms will make you think you’ve gone to a fine French restaurant (without the big bill at the end of the meal).

I adapted the recipe from Pierre Franey’s 60 Minute Gourmet cookbook. Its official name translates to Fricassé of Chicken with Tarragon.  My friends and family used to call it “cholesterol chicken.”

The original recipe called for three tablespoons of butter and an entire cup of cream!  Much as I love butter and cream, that’s a bit…much.

So, I decided to make it a bit lighter, while also adapting the recipe to make it a single serving chicken recipe  instead of the original four.  I reduced the amount of butter and used canola oil instead.  Then, I replaced the cream with a mixture of Greek yogurt and milk.

It’s still a quick and easy chicken recipe and it still tastes great (though it’s certainly not low fat) and I haven’t sacrificed one bit of flavor.

Let’s call it Tarragon Chicken with Mushrooms for One Person instead.

I made a larger recipe for my parents recently, with a few variations, since mom had different ingredients and onions bother dad’s stomach.  I used “better than bullion” concentrate, garlic powder instead of fresh garlic, and dried shiitake mushrooms.  My dad is not a big fan of chicken, but he certainly liked this recipe. He licked his plate clean! Mom insisted that I write down exactly what I did so I could repeat it.





Single Serving Chicken Recipe with Tarragon and Mushrooms

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: entree

Cuisine: French

one serving

Single Serving Chicken Recipe with Tarragon and Mushrooms

Chicken fricasee with tarragon and mushrooms, cooked with with butter, Greek yogurt, and milk. Or, indulge yourself and use cream instead.

Ingredients

  • 1 chicken thigh, bone-in
  • 1T canola oil
  • 1 tsp butter
  • 1/2 C onion, chopped
  • 1 small clove garlic, chopped
  • 1/8 tsp dried tarragon
  • 1 C mushrooms, sliced
  • 1/2 tsp flour
  • 1/4 C chicken broth
  • 1/4 C mixture of Greek yogurt and milk (use two thirds yogurt and one third milk; the idea is to get the consistency of cream); or just go for it and use the cream

Instructions

  1. Wash the chicken and pat dry.  Season it with salt and pepper.
  2. Get a medium skillet and heat on a medium flame.  Add the oil.  Then add the butter.  Once the butter melts, add the chicken. Cook the chicken, turning it every once in a while, for about 5 minutes total.  Add the onion, garlic, and tarragon
  3. Sprinkle the flour over the chicken and mushroom mixture, and stir it all around to make sure it's spread evenly around the pan.
  4. Add the chicken broth and the mushrooms to the pan.  Cover the pot and let it simmer for 15 to 20 minutes (depending on the size of the piece of chicken).
  5. Remove the chicken from the pan with tongs and put it on your plate while you finish making the rest of the sauce.  Cover the chicken with the lid of the pot to keep it warm.
  6. Cook the sauce, and keep stirring it, for 5 minutes.
  7. Add the cream (or yogurt mixture).  If you use the yogurt, spoon some of the sauce from the pan into the yogurt and mix it together before adding it to the pan.  This will keep it from separating.
  8. Simmer for three minutes.  Then, put the chicken back in the pan and spoon the sauce over it.

Tarragon Chicken with Mushrooms Recipe Substitutions and Variations

  • If you don’t have the yogurt/milk use the cream, or mix butter and milk together and melt it before adding it to the sauce (since butter is essentially solidified cream)
  • The original recipe called for fresh tarragon.  I bought some and found it tasted like licorice.  Since I don’t particularly like licorice, I wasn’t too happy about that! On the other hand, if you do like licorice, or fresh tarragon, use one small sprig.
  • Try using wild mushrooms, like shiitake or chanterelle instead of white button mushrooms; this also works well with dried mushrooms (reconstitute them with hot water to cover and let them sit for five or ten minutes)

More Chicken Recipes

Stovetop Coq au Vin Chicken with Red Wine Sauce

Crispy Lemon Chicken Thigh Recipe for One

Quick Chicken Mango Stir Fry Recipe

Chicken with Olives and Tomatoes for One

Easy Recipes Ready in Under an Hour

 

The New York Times 60-Minute Gourmet

Here’s the 60 minute gourmet cookbook I got the recipe from. My copy is battered, beat up, and has been loved to pieces. The meals are all fairly easy to make and fast. In addition to the chicken, I recommend the chicken in red wine sauce, the chicken scarpariello, shrimp in creole sauce, broiled lamb patties, london broil with sauce chasseur, and the tongue in dill mustard sauce (which is both tasty and super-easy to make).

Cooking with the 60-Minute Gourmet: 300 Rediscovered Recipes

More from Pierre Franey; these recipes were published in his newspaper column but hadn’t been collected in a cookbook. There are plenty of chicken dinners here too, such as baked chicken breasts stuffed with ricotta and herbs, Indonesian chicken breast, chicken with spicy mango barbecue sauce, shrimp with snow peas, and fettucine with goat cheese and asparagus.