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This Mini Eggplant Parmesan features crispy golden eggplant layered with marinara sauce and melted cheese. A classic Italian comfort dish perfectly sized for one or two.
Featured Comment
“So good, like a restaurant in my own home! Super easy too!…”
– Faith
Why You’ll Love This Recipe
- Quick to Make: Ready in about 30 minutes for an easy weeknight meal.
- Simple Ingredients: Made with everyday pantry staples like eggplant, marinara sauce, and mozzarella cheese.
- Crispy and Flavorful: Golden eggplant slices layered with rich tomato sauce and melted cheese for classic Italian comfort in every bite.
- Perfectly Portioned: Scaled for one or two servings – no leftovers or waste.
I love this recipe because it delivers all the flavor and comfort of traditional Eggplant Parmesan in a smaller, easier-to-make version. It’s satisfying, homemade, and perfect when you want a hearty Italian meal without making a full casserole.
Enjoy this Eggplant Parmesan with a small loaf of French bread and a Caesar Salad. Have extra eggplant? Try it in single serve caponata, baba Ganoush for one, or chicken tagine for one.
Ingredients
If you have any ingredients leftover from this small eggplant Parmesan recipe, check out our Leftover Ingredients Recipe Finder .
- Eggplant: Use a small eggplant, about 11 ounces. Choose one with smooth, shiny skin and a fresh green stem. It should feel firm but not rock-hard and avoid any with soft spots. Smaller eggplants like this are usually sweeter and less bitter. Peeling is optional but recommended, as the skin can be tough. Use the eggplant within a week for the best flavor.
- Breadcrumbs: Choose store-bought or homemade breadcrumbs to give the eggplant a crunchy texture. Combine them with Parmesan for added flavor. Leftover breadcrumbs can be used in small batch baked chicken tenders, chicken Parmesan for one, or mini turkey meatloaf.
- Parmesan Cheese: Mix 1/4 cup of freshly shredded Parmesan with the breadcrumbs for coating, and sprinkle an additional 2 tablespoons on top before baking. Freshly shredded Parmesan has a richer flavor than pre-packaged varieties.
- Mozzarella Cheese: Adds creamy, melty layers to the lasagna. Use any extra mozzarella in caprese pasta for one or a personal pepperoni pizza.
- Tomato Sauce: Use 3/4 cup of marinara or homemade tomato sauce. It provides a rich, flavorful base that complements the eggplant and cheese.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Here are a few popular ways to change up this small Eggplant Parmesan recipe:
- Baked Eggplant Parmesan: Bake breaded slices at 400°F for 15–18 minutes, until golden and crisp.
- Stuffed: Add a layer of sautéed spinach between the eggplant, sauce, and cheese for a flavorful, vegetable-packed variation.
- Gluten-Free: Use gluten-free breadcrumbs or almond flour for the coating.
- Meaty: Add cooked Italian sausage, chicken, or ground beef between layers for a hearty variation.
How To Make Eggplant Parmesan
These photos and instructions help you visualize how to make a small Eggplant Parmesan for one or two people. See the recipe card for ingredient amounts and full recipe instructions.
- Preheat the oven: Set your oven to 350°F (177°C).
- Prepare the eggplant coating:
- In a small bowl, lightly beat the egg.
- In another bowl, mix the breadcrumbs, Parmesan cheese, dried basil, salt, dried oregano, garlic powder, and black pepper.
- Coat the eggplant:
- Dip one eggplant slice into the beaten egg, allowing any excess to drip off.
- Dredge the slice in the breadcrumb mixture, ensuring it is evenly coated. Shake off any excess.
- Place the coated slices on a sheet of wax paper or a large plate.
- Fry the eggplant:
- Heat 2 tablespoons of olive oil in a 10-inch skillet over medium-high heat for 30 seconds.
- Fry 3 slices of eggplant at a time, cooking for 5 minutes and flipping halfway through until golden.
- Transfer the cooked slices to a plate lined with paper towels to drain. Repeat with the remaining eggplant, adding more oil if needed.
Pro Tip: Eggplant absorbs oil quickly, so additional olive oil may be needed for subsequent batches.
- Assemble the layers:
- Lightly grease a 5×5-inch baking dish with cooking spray or olive oil.
- Arrange half of the eggplant slices in a single layer at the bottom of the dish.
- Add the cheese: Sprinkle half of the mozzarella cheese over the eggplant layer.
- Add the sauce: Spread half of the tomato sauce evenly over the cheese.
- Repeat the layers:
- Add the remaining eggplant slices as a second layer.
- Top with the rest of the mozzarella cheese and tomato sauce.
- Finish with Parmesan: Sprinkle Parmesan cheese over the top layer.
Pro Tip: Place the baking dish on a rimmed baking sheet to catch any drips from the sauce or cheese.
- Bake: Place the dish in the preheated oven and bake for 30 minutes. Serve warm.
Best Baking Dishes For A Mini Eggplant Parmesan
For even baking and perfect layers, use one of these small baking dishes:
- 5×5-inch baking dish (25 square inches)
- 4×6-inch baking dish (24 square inches)
- 6×6-inch baking dish (36 square inches)
- 6-inch round baking dish (28.3 square inches)
Expert Tips
- Eggplant Thickness: Slice the eggplant no thicker than 1/4 inch. Thinner slices cook faster and absorb less oil, keeping the dish lighter without sacrificing flavor.
- Storing Leftovers: Refrigerate leftover Eggplant Parmesan for up to 5 days. Reheat in the microwave, oven, or toaster oven for the best results.
Frequently Asked Questions
Not always. Older varieties of eggplant were more bitter, but most modern ones are mild and don’t require salting. If your eggplant is fresh and firm, you can skip this step and start cooking right away without affecting the flavor or texture.
Cut slices about ¼ to ½ inch thick. Thinner slices can become too soft, while thicker ones may not cook through. This thickness keeps them tender inside and crisp on the outside.
Yes, this recipe doubles easily. Use a 6×8-inch or a 7×7-inch baking dish and adjust the layers accordingly. Baking time may increase slightly, so keep an eye on it while it bakes.
Yes. Assemble the dish, wrap it tightly, and freeze before baking. When ready to enjoy, thaw in the refrigerator overnight, then bake as directed. You can also freeze individual portions for easy reheating.
Yes. Replace breadcrumbs with gluten-free ones or use crushed pork rinds or almond flour for a low-carb option. The result is still crisp, golden, and full of flavor.
Make-Ahead Tips
- Bake Ahead: Prepare and bake the dish up to a day in advance. Cool, cover, and refrigerate. Reheat at 350°F until hot and bubbling.
- Prep Eggplant: Cook the eggplant slices 1–2 days ahead and refrigerate until ready to assemble.
- Assemble Early: Layer the dish a day before, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking.
RELATED: Easy Comfort Food Recipes For One
More Vegetarian Meals For One or Two
Looking for more single serving vegetarian recipes? Here are some delicious options to try:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this baked Eggplant Parmesan or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Eggplant Parmesan
Equipment
- 5-inch baking dish or 4×6-inch baking dish
Ingredients
- 1 large egg
- ½ cup bread crumbs
- ¼ cup shredded Parmesan cheese -plus 2 tablespoons more for topping
- ½ teaspoon dried basil
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon coarsely ground black pepper
- 1 tablespoon olive oil
- 1 small eggplant (about 11-ounces), peeled and sliced into 1/4-inch slices
- 1 cup shredded mozzarella cheese
- ¾ cup tomato sauce
Instructions
- Preheat the oven to 350°F (177°C).
- Lightly beat the egg in a small bowl. In a separate bowl, mix the breadcrumbs, Parmesan cheese, dried basil, salt, dried oregano, garlic powder, and black pepper.
- Dip one slice of eggplant into the beaten egg, letting the excess drip off, then dredge it in the breadcrumb mixture, ensuring it is evenly coated. Shake off any excess and place the coated slices on a sheet of wax paper or a large plate.
- Heat oil in a 10-inch skillet over medium-high heat for about 30 seconds. Fry 3 eggplant slices at a time, cooking for 5 minutes and flipping halfway through until golden. Transfer the fried slices to a plate lined with paper towels to drain. Repeat with the remaining eggplant slices, adding more olive oil if needed.Note: Eggplant absorbs oil quickly, so you may need to add additional olive oil for the second batch.
- Lightly grease a 5×5 inch baking dish with cooking spray or olive oil. Arrange half of the fried eggplant slices in a single layer on the bottom of the dish.
- Cover the eggplant with half of the mozzarella cheese and half of the tomato sauce.
- Repeat with the remaining eggplant slices, mozzarella, and tomato sauce. Sprinkle Parmesan cheese over the top.Pro Tip: Place the baking dish on a rimmed baking sheet to catch any sauce or cheese drippings.
- Bake the dish in the oven for 30 minutes, or until the cheese is melted and bubbly. Serve warm.
Notes
- Eggplant Thickness: Slice the eggplant no thicker than 1/4 inch. Thinner slices cook faster and absorb less oil, keeping the dish lighter without sacrificing flavor.
- Storing Leftovers: Refrigerate leftover Eggplant Parmesan for up to 5 days. Reheat in the microwave, oven, or toaster oven for the best results.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have made this recipe several times, and each time it turned out delicious. It makes the perfect amount for my husband and myself, along with a simple green salad and some crusty bread.
I loved it so much that I grew eggplant in my garden this past summer, and have an abundance! I was able to slice, bread and fry enough eggplant for 6 additional casseroles to be used throughout the Fall and Winter. I froze the breaded slices in a single layer, then vacuumed sealed 7 or 8 slices in a pouch. These will be a delicious, pre-made meal for several months to come.
Thank you for your lovely comment! I’m so happy to hear that you and your husband enjoy the recipe, and how wonderful that you grew your own eggplant! Your idea of freezing the breaded slices for future casseroles is fantastic—what a great way to have ready-made meals for the colder months. I hope you continue to enjoy them!
Delicious and easy. I made exactly as posted. Perfect for vegetarian night!
Great recipe. Easy to follow. I prepared the eggplant the night before to make today’s preparation that much easier. My garden is flourishing and made this with my first eggplant of the season. Tomatoes are coming on strong so I used fresh sliced tomatoes instead of tomato sauce and chopped up fresh broccoli as an additive. That gives the vegetables and your spices give the flavor along with a combination of mozzarella and parmesan cheeses. You can’t go wrong following your spice blend recommendations.
It was absolutely delicious. I made it exactly as written except for using the Rao sensitive marinara sauce so that I could add your suggested spices. It was perfect. I doubled the recipe and used 2 * 5inch pans like you recommended. Another great recipe. You never disappoint. Thank you!!
Thank you, Mary. I’m so happy you enjoyed it.
So good, like a restaurant in my own home! Super easy too! I’m making again 2 days from now!
Lasagna was great Mother Day
Super helpful and made a complicated recipe very easy. I am a 20 something who cooks by myself (and occasionally my roommate) and i love a nice dish but hate getting over stocked with leftovers.
This dish was easy to make, the portions were perfect (girl in her 20’s) and not over complicated. I especially like including spices with regular crumbs versus buying the spiced ones. Cook times worked well (I added a little more oil).
Thank you thank you thank you
I’ve never made eggplant parmigiana but often order it in restaurants. This recipe was fabulous. I had a girlfriend over for dinner and I decided to try this. It was easy to make. The directions were very clear. I was proud to serve this. Another hit from Joanie. Thanks
I made this tonight and was really good. I had some marinara sauce to use up so used in place of tomato sauce. I don’t often cook eggplant-was a nice change. I plan to make again.