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Eggplant parmesan for two in a white casserole dish garnished with basil
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Eggplant Parmesan For Two

Layers of lightly breaded eggplant slices, melted mozzarella cheese and a tomato sauce. It’s a wonderful meal fortwo that bakes in just under 25 minutes. 
Prep Time45 minutes
Cook Time45 minutes
Resting Time10 minutes
Total Time1 hour 40 minutes
Servings: 3
Author: Pam Werley

Ingredients

  • 1 small globe eggplant about 11 ounces, cut crosswise into ¼-inch-thick rounds
  • 2 teaspoons kosher salt
  • 2 cups panko breadcrumbs
  • ½ cup shredded parmesan cheese
  • salt and ground black pepper
  • ½ cup unbleached all-purpose flour
  • 2 large eggs
  • 2 Tablespoons vegetable oil
  • 5 basil leaves for garnish, julienne
  • 24 ounces jarred tomato pasta sauce
  • 4 ounces mozzarella cheese, shredded, about 1 cup
US Customary - Metric

Instructions

PULLING THE MOISTURE OUT OF THE EGGPLANT.

  • Sprinkle kosher salt on half of the eggplant slices in a large bowl. Transfer the salted eggplant slices to a large colander and set in the sink or over a bowl. Repeat with the remaining eggplant, placing on top of the first batch in the colander. While the salted eggplant sits, prepare the seasoned panko, cheeses, and sauce.
    After about 30 minutes, you will notice that about 2 tablespoons liquid has been released.
    Arrange the slices on at least three layers of paper towels; cover with another triple layer of paper towels. Press firmly on each slice to absorb as much liquid as possible, dust off the excess salt.
  • Meanwhile, adjust oven racks to lower - middle position, place rimmed baking sheet in the oven and pre-heat oven to 425 degrees. Combine panko breadcrumbs, Parmesan, ¼ teaspoon salt, and ½ teaspoon pepper into a pie plate; set aside.
  • Combine flour and ½ teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place about 6 to 8 eggplant slices in bag with flour; seal the bag and shake to coat eggplant evenly with flour. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with the panko and parmesan mixture. I set the breaded slices on a wire rack and continue to bread the remaining eggplant.
  • Remove the preheated baking sheet from oven; add 2 tablespoons oil to the baking sheet, tilting to coat evenly with oil. Place breaded eggplant in a single layer on the baking sheet. Bake until eggplant is well browned and crisp, about 30 minutes. Flipping eggplant slices with wide spatula after 20 minutes. Remove from oven and place eggplant slices on a cooling rack. Now you are ready to assemble the dish.

ASSEMBLE THE CASSEROLE

  • Spread ½ cup tomato sauce in bottom of baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute ½ cup sauce over eggplant; sprinkle with half of mozzarella or burrata. Layer in remaining eggplant and dot with ½ cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with ¼ cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; garnish with basil, and serve, passing remaining tomato sauce separately.

Video

Notes

Pro Tip: Place the baking dish on a rimmed baking sheet to catch any drippings from the sauce and cheese while the Eggplant Parmesan bakes.