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Eggplant Parmesan for 1 -- this recipe has all the components of the traditional Eggplant parmesan but is lighter on calories and it makes just 1 serving. So now you don't have to make wait for a special occasion or party to make this dish, you can make it whenever you feel like it.


1 serving

Total time

70 minutes






  • 2¼ eggplant (" Japanese - sliced into thick slices)
  • 3 tbsps Marinara Sauce (Prepared , divided use (here's an easy recipe to make your own marinara sauce))
  • 2 tbsp ricotta cheese
  • 4 tbsp Parmesan cheese (- , divided use)
  • 2 tbsp mozzarella cheese
  • 2 tbsp panko breadcrumbs
  • to taste Salt Pepper (&)


  1. Preheat oven to 450°F. Lightly grease a small shallow baking dish.
  2. Place the sliced eggplants on a foil lined baking sheet. Bake for 20~25 minutes or until they are tender and getting browned around the edges, flipping the pieces over around the midway point.
  3. In the meantime, you can either choose to make your own marinara sauce or not.
  4. In a small bowl, combine ricotta cheese, 2tbsp parmesan, salt and pepper.
  5. In another bowl, combine panko breadcrumbs, remaining parmesan cheese, 2tsp olive oil, salt and pepper.
  6. Once the eggplants are ready, remove from the oven and let cool for a few minutes.
  7. Reduce the oven temperature to 375°F.
  8. To Assemble: Spread 1tbsp of marinara sauce on the bottom of the baking pan, followed by a layer of the roasted eggplant -- make sure to slightly overlap the pieces, 1tbsp of marinara sauce, half of the ricotta mixture and 1tbsp mozzarella. Now Repeat: roasted eggplant, marinara sauce, remaining ricotta and mozzarella.
  9. Loosely cover with foil and place the baking pan on a baking sheet. Bake for 15~18 minutes or until the filling is bubbly.
  10. Remove the foil and sprinkle the panko breadcrumbs on top. Bake for another 12~15 more minutes or until the topping is lightly browned. Let it cool at least 10 minutes before serving.
  11. View the recipe instructions at Cook's Hideout

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