Eggplant Parm for Two
Since I learned how to make tortang talong, I’ve been thinking of other ways to use this cooking technique. This time, I coated the eggplant with panko and turned it into individual eggplant parmesan servings. As an eggplant lover, I was excited to experiment, and the results were so cute and delicious, I’ve already made this a few times.
peeled and smushed eggplants
Usually, when you make eggplant parm, you slice the eggplants and coat them with flour, egg wash, and panko individually. It can take a long time. With this method, you’re using whole eggplants, so you only coat them once (depending on how many you’re making). Prep is required, but leaving the little eggplant top intact makes it so charming on the plate.
Tortang talong is a Filipino eggplant and egg dish: you char the eggplant skin over an open flame, peel it, then smash it flat with a fork before dipping it in egg wash and cooking it like an omelet. I first had it last year, and since then, it’s lived rent-free in my head. The technique is unique, and I wanted to apply it to other dishes. Previously, I made eggplant omurice—a love child of Filipino and Japanese comfort food. This eggplant parm is a love child of Filipino and Italian flavors.
I debated whether to remove the eggplant top, but I’m so glad I didn’t. It was handy while coating the eggplant—the top gave me something to hold, keeping my hands clean. It made flipping in hot oil easier, and it looks adorable when plated. That iconic top makes it look like a giant fried eggplant on the plate, adding a playful touch to the dish.
This recipe is perfect for one or two people. While traditional eggplant parm in a casserole is better for larger portions and sharing, this method is ideal for smaller servings. It’s quicker to make, easy to serve individually, and just as comforting and delicious as the classic version.
What I love most about this recipe is how it combines techniques and flavors from different cultures: the Filipino tortang talong technique meets Italian eggplant parm. It’s flavorful, visually appealing, and makes a classic dish feel fresh and personal. Whether you’re cooking for yourself or a loved one, it’s a fun way to enjoy a smaller portion of a big favorite.
When using this salad as a topping for noodles or tofu, I recommend pouring some tsuyu over it (recipe below). My tsuyu is fish-based, but if you prefer a plant-based version, you can use shiitake mushroom dashi instead. I also sprinkle some sesame oil and toasted sesame seeds on top to add extra flavor and aroma.
For the noodles, I chose somen. They are thin and delicate, with a mild flavor that doesn’t overpower the dish like soba noodles sometimes can (in a good way). Plus, somen cooks in just a couple of minutes, making it perfect for hot summer days. If you haven’t tried somen yet, I highly recommend giving it a try. You can usually find it easily at Japanese grocery stores. It’s a versatile and refreshing noodle option that pairs beautifully with this tangy salad.
Eggplant Parm for Two
Prep time 10 minutes
Cooking time: 45 min
Total 60 min
Serves 2
Ingredients
2 eggplants
1 cup panko
1 teaspoon dried oregano
½ teaspoon salt
Freshly ground pepper
2 tablespoons flour
2 eggs, lightly beaten
1 cup marinara sauce (store bought is fine)
6 slices low-moisture mozzarella
2 tablespoons grated parmesan cheese
Fresh basil for garnish
Preparation
Place the eggplants in a toaster oven or oven. Toast at 450˚F for 15–20 minutes, or until the skin is browned and the inside is soft. Set aside until cool to the touch.
In a shallow bowl or plate, mix panko, oregano, and salt. Set aside.
Once the eggplants are cool, carefully peel off the skin, trying not to remove too much of the flesh.
Lightly dust the eggplants with flour, shaking off any excess. Dip them in the beaten eggs, then coat with the panko mixture.
Preheat the oven to 450˚F.
Heat frying oil to 350˚F and fry the eggplants until golden brown, both sides.
Grease a casserole dish with olive oil, and spread ¼ cup of marinara sauce on the bottom. Place the fried eggplants on top, then cover with the remaining marinara sauce. Layer the mozzarella slices over the top and grate the parmesan cheese on top.
Bake for about 15 minutes, or until the mozzarella is golden brown and the sauce is bubbly.
Garnish with fresh basil and serve.