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"The belly rules the mind."--Spanish Proverb

Ernie's Eggplant Parmesan for One Recipe

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This recipe for Ernie's Eggplant Parmesan for One is from Larry's Scandinavian and Pioneer Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 small japanese eggplants roughly peeled and cut into 1/2 inch thick strips
1 egg beaten
1/2 cup seasoned italian breadcrumbs
1/2 cup pasta sauce
1 slice mozzarella cheese
1/2 cup parmesan cheese grated
1 tablespoon fresh basil for garnish
Directions:
Directions:
Preheat oven to 350 degrees
Dip each eggplant slice in the egg, then in the breadcrumbs to coat.

Place eggplant slices on a baking sheet and bake for 10 minutes, flipping once.

In a small casserole dish, spread several spoonfuls of the pasta sauce so the bottom of the dish is evenly covered.
Top sauce with eggplant, 1/2 slice mozzarella cheese and 1/2 the parmesan cheese.

Repeat the layers beginning with sauce and ending with cheese.
Bake for 20-25 minutes until bubbly.
Top with fresh basil and serve.
Number Of Servings:
Number Of Servings:
1
Personal Notes:
Personal Notes:
AIR FRYER VERSION: After breading the eggplant slices (step 3) place into an air fryer basket in an even layer. Fry at 370 degrees for 8-10 minutes, flip, and continue to fry 4-5 minutes more until golden brown. Cool completely before freezing.

TO FREEZE: Assemble in oven safe dishware. Wrap tightly in foil, place in a ziploc bag, and freeze.

TO REHEAT: bake covered at 350 degrees for 60-75 minutes until cooked through.

 

 

 

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