When I’m blog searching (more like stalking), I usually gravitate towards single serving recipes as the rest of my family is not always energetic to try out my new superfood, veggified dishes. As I mentioned here, my sister is especially opposed to anything she deems even the slightest bit healthy. The other day when we were browsing the glass dessert case at our local coffee shop, Elle nearly had a mental breakdown after noticing a vegan cheesecake option. Appalled, Elle told me this health institute needs to be shut down. Can you say drama queen?
My parents, however, are often supportive of my health food creations. I spend most weekends baking away in the kitchen with my almond butter jars and dark chocolate chips close at hand. This past weekend I was able to create one of my favorite recipes that I have ever made. And I know I say this all the time, but this time I MEAN IT. I knew though that I would not be able to finish them all off by myself before they went stale, so I stored half in a ziplock bag in the freezer. The next afternoon I heard a beeping noise coming from our kitchen. It was the sound our fridge/freezer makes when someone has been browsing for too long, letting out all the cold air. I peered around the corner into the kitchen to find my dad pulling out the remaining cookies to finish them off. In that moment I felt both immense pride and annoyance that I only got to have a few. I guess that just means I’ll be back in the kitchen baking again this weekend, and I’m not too disappointed about that. 😉
If your family isn’t as enthusiastic about healthy eating as you are, this recipe is dedicated to you. This single serve Eggplant Parm is quick, tasty, and just the right size for your next meal. Topped with whole milk Good Culture cottage cheese, blistered tomatoes, and a parmesan crust, this recipe will make you feel as you are five-star dining in your own kitchen.
Yeah so jump on this eggplant boat asap, you won’t regret it.
- 1 small eggplant, cut in half
- ½ tbsp balsamic vinegar
- ½ cherry tomatoes
- 1 tsp olive oil
- 1 container whole milk plain Good Culture cottage cheese
- 1 tbsp parmesan cheese
- ½ tbsp whole wheat or panko breadcrumbs
- Preheat oven to 400F.
- Place eggplant halves, flesh side up on a cookie sheet and brush with balsamic vinegar. Coat the tomatoes with the olive oil and spread on the other side of the cookie sheet. (I lined mine with parchment paper for easy cleanup)
- Bake for 10 minutes or until the tomatoes begin to burst. Remove the tomatoes and place into a small bowl. Return the eggplant into the oven for about 20 minutes.
- Once the eggplant is tender, remove from the oven. Set the oven to broil.
- Top each eggplant half with cottage cheese, blistered tomatoes, cheese, and breadcrumbs. Broil for 2 minutes or until the breadcrumbs are golden brown.
- Remove from the oven and let cool for 5 minutes. Or dig in immediately and burn your face off like I did.