Romantic Eggplant Parmigiana

Eggplant Parmigiana is comfort food at its best. A small casserole for two is the basis for a lovely romantic dinner.

Serves: 2Hands-on: 5 minutesTotal: 35 minutesDifficulty: Easy

Serves: 2


  • 2 tsp. chopped fresh basil
  • 1⁄8 tsp. garlic salt
  • 1 cup tomato sauce
  • 1 medium eggplant, cut into 1⁄4-inch slices
  • 1⁄4 cup pine nuts
  • 1⁄2 cup shredded mozzarella cheese
  • 1⁄4 cup grated Parmesan cheese
  • 6 fresh basil leaves


  • Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with nonstick cooking spray.
  • Stir the basil and garlic salt into the tomato sauce.
  • Layer the eggplant slices flat in the baking dish. Spoon the tomato sauce over the top. Sprinkle the pine nuts on top.
  • Cover the eggplant with foil and bake for 20 minutes or until the slices are tender when speared with a fork. Remove from oven.
  • Sprinkle the mozzarella and the Parmesan cheeses on top. Bake, uncovered, for 10 minutes, until the cheese has melted. Top with basil leaves before serving.