Given the fact that I'm the only one around here who will touch an eggplant, those recipes were a little too labor intensive for a dinner for one. Over the past months I've worked at making this a much quicker weeknight meal. I even found a healthier recipe that calls for baking the eggplant rather than frying *and* it tastes good as well!
Eggplant Parmesan in a Hurry
Coarse ground Kosher salt
1/2 cup flour
2 eggs, beaten
1/2 cup bread crumbs (I prefer Italian Seasoned bread crumbs.)
1 jar pasta sauce (your favorite flavor)
2 cups shredded mozzarella cheese
Freshly grated Parmesan cheese
Peel eggplant and slice into 1/4 inch rounds. Salt heavily and allow bitter juices to come out. Rise with cold water and pat dry with paper towels.
In a heavy skillet heat olive oil. While oil is heating, dip eggplant slices into flour, then into egg and finally in seasoned bread crumbs. Add eggplant rounds to heated skillet in a single layer. Cook for approximately 2 minutes and turn over. When golden brown on both sides remove from skillet and allow to drain on a paper towel-covered plate while preparing the rest of the eggplant. You can also place the eggplant slices on a baking sheet coated with cooking spray and broil them 3 minutes on each side or until lightly browned.
Cover bottom of a greased baking dish with a ladle-full of pasta sauce. Next spread fried eggplant rounds in a single layer. Top with sauce and mozzarella cheese. Repeat as needed. Top with Parmesan cheese.
Bake in a 375 oven until cheese is bubbly and dish is warmed through. Serve with Parmesan at the table.
I often prepare more eggplant than I need for the meal and allow the fried rounds to cool, pop them into a freezer bag and store them in the freezer. On nights when I'm in a hurry, I can just prepare the dish using the frozen eggplant and dinner can be ready in just a few minutes. I can also use the frozen eggplant to prepare a single serving of Eggplant Parmesan just for myself.