eggplant parmesan recipe for one

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


  • 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


  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

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