This one’s for those nights when you want something melted and cheesy that doesn’t involve a frozen pizza or a call to Nonna. It’s eggplant parm’s breezier cousin—no breadcrumbing, no frying, just soft roasted eggplant, a spoonful of tomato sauce, and golden bubbly mozzarella. Minimal effort, maximum comfort.
❤️ Why You’ll Love It
- Crispy edges + gooey cheese – Say no more.
- Vegetarian-friendly – And actually satisfying.
- Perfectly portioned – No mountains of leftovers or half-used eggplants to feel guilty about.
- Budget dinner vibes – Eggplant, cheese, and jarred sauce. Sorted.
🍅 What You’ll Need (Serves 1)
- 1 small eggplant (or half a large one)
- ¼ cup shredded mozzarella
- A few tablespoons of tomato sauce (jarred passata, pasta sauce, or anything herby works)
- Olive oil (for roasting)
- Salt + pepper
Optional Extras:
- A sprinkle of dried oregano or basil
- Grated parmesan (because more cheese is never wrong)
- Chilli flakes, if you like a little kick
🔥 How to Make It
- Prep the eggplant
Preheat your oven to 200°C (fan-forced). Slice your eggplant into 1–1.5cm rounds. Lay them on a baking tray, brush with olive oil, and season with salt and pepper. - Bake till soft
Roast for 20–25 minutes, flipping once, until they’re soft and slightly golden. You want them cooked through—not chewy. No one likes chewy eggplant. - Add sauce and cheese
Spoon a bit of tomato sauce over each slice, then sprinkle with mozzarella. Add herbs or parmesan now if using. - Back in the oven
Bake for another 5–7 minutes until the cheese is melted and bubbly. Finish under the grill for 1–2 minutes if you want a golden top. - Serve and devour
Eat them straight off the tray (no shame), or plate up with a green salad, crusty bread, or pasta if you’re feeling hungry.
💡 Healthy Hacks & Handy Tips
- Low-carb option – Eat it as is or pair with steamed greens for a lighter dinner.
- Make it a stack – Layer slices like a mini eggplant lasagna. Fancy!
- No mozzarella? Any melty cheese will do—tasty, cheddar, even bocconcini.
- Short on time? Microwave the eggplant slices for 4–5 minutes first, then bake just 10 minutes to finish and crisp them up.
🧠 Nutrition Notes
Eggplant is surprisingly filling and full of fibre, plus it’s low in calories and carbs. This dish gives you:
- Veggie goodness – One whole serve of veg, tick.
- Protein + calcium from the cheese
- Lycopene (the antioxidant in tomato sauce—yes, that’s a thing)
Comfort food you can actually feel good about.
💬 Final Thoughts
Think of this as lazy parmigiana. It’s warm, melty, and wildly moreish—and once you make it once, it’ll land on repeat. A no-fuss, no-waste win for solo weeknights when you just want something good and gooey.
👉 Hungry for more healthy solo meals with built-in portion control and zero judgment?
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