Eggplant Parm For One
Ingredients
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5 Small Japanese Eggplants Roughly Peeled And Cut Into Strips
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1 Egg Beaten
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1/2 Cup Seasoned Italian Breadcrumbs
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1/2 Cup Pasta Sauce
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1/2 Cup Parmesan Cheese Grated
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1 Tablespoon Fresh Basil For Garnish
Instructions
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Preheat oven to 350 degrees
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In a small casserole dish, spread several spoonfuls of the pasta sauce so the bottom of the dish is evenly covered.
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Dip each eggplant slice in the egg, then in the breadcrumbs to coat. Place in dish in an even layer over the sauce. Top with 1/2 the Parmesan cheese.
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Repeat the layers beginning with sauce and ending with cheese.
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Bake for 25-30 minutes until bubbly.
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Top with fresh basil and serve with Garlic Toast