This mini eggplant Parmesan recipe is sure to become one of your favorites! Made with layers of lightly breaded eggplant slices, melted mozzarella cheese, and tomato sauce. It's a wonderful single serving meal that bakes in just 30 minutes.
Eggplant Parmesan is a classic Italian dish and is comfort food at its finest. Layered slices of eggplant, mozzarella, and tomato sauce are baked until bubbly. It's similar to lasagna but with slices of eggplant instead of pasta.
Authentic Eggplant Parmesan (Parmigiana di melanzane) is immensely popular around the world. The Italian-American version is usually breaded before frying, but the traditional version is not.
Why This Recipe Works
- Tested and Perfected Recipe: This Eggplant Parmesan recipe is a scaled-down version of the Eggplant Parmesan I've been making for years. It's my husband's favorite meal and he won't order Eggplant Parmesan in a restaurant because he says it won't taste as good as he can get at home - and he's right!
- Lightly breaded: We dip the slices of eggplant in a beaten egg and then dredge the eggplant in a delicious mixture of bread crumbs, Parmesan cheese, dried basil, dried oregano, salt, and pepper. This process adds flavor and crispiness to the eggplant. If you want to make a low-carb Eggplant Parmesan, you can leave out the bread crumbs.
- Easy and Incredibly Delicious!: This Eggplant Parmesan comes together quickly and bakes in just 30 minutes. It's gloriously cheesy and filled with flavor.
RELATED: Easy Comfort Food Recipes For One
Ingredients
Ingredient Notes
- Egg: 1 large beaten egg is used to dip the slices of eggplant in before dredging in the breadcrumbs. The egg helps the breadcrumbs stick to the eggplant slices.
- Breadcrumbs: Use homemade breadcrumbs or use store-bought. Either will yield a nice, crisp coating.
- Parmesan cheese: ¼ cup of shredded Parmesan cheese is mixed with the breadcrumbs for the coating and an additional 2 tablespoons are added as a topping to the Eggplant Parmesan before baking. I recommend freshly shredded Parmesan cheese instead of bottled or bagged cheese for the best flavor.
- Herbs and seasonings: Use dried basil, dried oregano, garlic powder, salt, and black pepper
- Olive oil: I use extra virgin olive oil in this Eggplant Parmesan recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use lighter olive oil instead.
- Eggplant: Use 1 small eggplant which weighs roughly 11-ounces (325g). Although you don't have to peel the eggplant, I prefer to peel it because the skin can sometimes become tough and bitter.
- Mozzarella cheese: A classic ingredient found in this layered eggplant dish.
- Tomato sauce: Use ¾ cup of bottled or homemade tomato sauce.
See below for ways to use leftover ingredients.
How To Make A Small Eggplant Parmesan
See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oven to 350° F (177° C).
- Prepare the eggplant: Lightly beat the egg in a small bowl. In a separate bowl, stir together bread crumbs, Parmesan cheese, dried basil, salt, dried oregano, garlic powder, and pepper.
- Dip 1 eggplant slice in egg, letting excess egg drip off, then dredge in bread crumb mixture until evenly coated, shaking off excess. Place on a large sheet of wax paper or on a large plate.
- In a 10-inch skillet over medium-high heat, heat oil for 30 seconds. Add 3 eggplant slices and fry 5 minutes until golden, turning over once halfway through frying. Transfer to a large paper towel-lined plate to drain. Repeat with remaining eggplant slices.
Pro Tip: Eggplant absorbs a lot of oil so you may find that you need to add additional olive oil to the skillet when frying the second batch of eggplant.
- Assemble: Arrange ½ of the eggplant in a layer on the bottom of a small baking dish lightly greased with cooking spray or olive oil.
Best dishes to use:
- 5x5-inch baking dish with a base area of 25 square inches
- 4x6-inch baking dish with a base area of 24 square inches
- 6x6-inch baking dish with a base area of 36 square inches
- 6-inch round baking dish with a base area of 28.3 square inches
- Cover eggplant with half of the mozzarella cheese.
- Add half of the tomato sauce.
- Repeat layering with remaining eggplant.
- Top with the remaining mozzarella and sauce. Sprinkle Parmesan cheese over the top.
Pro Tip: Place the baking dish on a rimmed baking sheet to catch any drippings from the sauce and cheese while the Eggplant Parmesan bakes.
- Bake for 30 minutes and enjoy!
Make-Ahead And Expert Tips
There are three ways to make Eggplant Parmesan ahead.
- Bake the casserole the day before, cool it, then cover and refrigerate. When you are ready to enjoy the casserole, bake it again at 350°F until hot in the center and the cheese and sauce around the edges begin to bubble.
- You can fry the eggplant slices a day or two ahead of time if you want to break up the work and keep them in the refrigerator.
- Assemble the casserole the day before you are ready to eat it, but don't bake it. Cover and refrigerate. A half-hour before baking, take it out of the refrigerator, preheat the oven, and bake as directed.
- Make sure the slices of eggplant are no thicker than ¼-inch. The thinner the slices, the more quickly they will fry and the less oil will be absorbed in the process.
Storing Leftovers
Eggplant Parmesan will keep well in the refrigerator for up to 5 days. Reheat in the microwave, oven, or toaster oven.
Serving Suggestions
Wondering what to serve with your mini Eggplant Parmesan? I'd suggest simple side dishes, like roasted vegetables, simple salads, or light pasta dishes. Here are some single serving and small batch ideas:
Frequently Asked Questions
Although eggplant is available year-round, eggplant is at its peak from July to October. To pick the best eggplant, look for these qualities:
* An eggplant should be slightly firm but not hard. If you push on the skin of the eggplant and it feels soft, it's too ripe and not good to use. A perfectly ripe eggplant won't have much give when gently pressed.
* Look for smooth and shiny skin. You don't want blemishes or soft spots.
* The stem of the eggplant should be green and free from mold or softness.
* Smaller eggplants tend to be sweeter and less bitter.
* Be sure to use the eggplant within a week of bringing it home.
You can use almond flour instead of the breadcrumbs to make this a low carb version. Use ½ cup of almond flour and keep the amounts of the remaining ingredients the same.
You can also leave off the breadcrumbs and coat the eggplant slices with a mixture of shredded Parmesan cheese and spices.
Eggplant Parmesan could be a vegetarian recipe. Sometimes Parmesan cheese is not vegetarian because it has been made using animal rennet (an enzyme used to set cheese). Check to make sure that the Parmesan cheese you buy is made with vegetarian rennet, choose a dairy-free version, or substitute with nutritional yeast.
Many people will salt slices of eggplant to draw bitter liquid out of the eggplant. Once the slices have sat for about an hour, they will rinse them under cool water to remove any excess salt and then proceed with a recipe. I have to admit that I never do this. I never have the foresight or the time, so my decision has always been to skip this step.
The truth is, never once have my eggplant dishes turned out bitter. I have never found an eggplant that is so bitter that it needs to be salted - and I've cooked with plenty of eggplants. It's just an unnecessary step. Today, farmers have selectively bred eggplants and picked varieties that taste less bitter.
Just cut the eggplant and start cooking.
For this mini Eggplant Parmesan recipe, we use a 5x5-inch baking dish that has a base area of 25 square inches or a 4x6-inch baking dish with a base area of 24 square inches.
Other alternative baking dishes:
6x6-inch dish (this will yield a thinner eggplant casserole)
6-inch round dish
These baking dishes can be viewed on our Store page.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this Mini Eggplant Parmesan recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Eggplant: Twice Baked Eggplant, Baba Ganoush, Mini Moussaka, Spinach Antipasto Salad, Chicken Tagine
- Eggs: Cheesy Baked Eggs, Breakfast Casserole, Pasta Carbonara, Coconut Cream Pie, Eggs Benedict
- Bread crumbs: Baked Chicken Tenders, Turkey Meatballs, Mini Meatloaf, Giant Italian Meatball, Chicken Cordon Bleu
- Parmesan cheese: Parmesan Crisps, Buttered Noodles, Alfredo Sauce, Pasta Primavera, Risotto
- Mozzarella cheese: Buffalo Chicken, French Bread Pizza, Chicken Margherita, Chicken Caprese Salad, Spinach Manicotti
- Tomato sauce: Hamburger Casserole, Goulash, Baked Ziti, Lasagna, Unstuffed Cabbage Rolls
If you’ve tried this "Eggplant Parmesan For One" 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.
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Recipe
Mini Eggplant Parmesan
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- 5-inch baking dish or 4x6-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 ¼-inch slices
- 1 cup shredded mozzarella cheese
- ¾ cup tomato sauce
Instructions
- Heat the oven to 350° F (177° C).
- Lightly beat the egg in a small bowl. In a separate bowl, stir together bread crumbs, Parmesan cheese, dried basil, salt, dried oregano, garlic powder, and pepper.
- Dip 1 eggplant slice in egg, letting excess egg drip off, then dredge in bread crumb mixture until evenly coated, shaking off excess. Place on a large sheet of wax paper or on a large plate.
- In a 10-inch skillet over medium-high heat, heat oil for 30 seconds. Add 3 eggplant slices and fry 5 minutes until golden, turning over once halfway through frying. Transfer to a large paper towel-lined plate to drain. Repeat with remaining eggplant slices.Pro Tip: Eggplant absorbs a lot of oil so you may find that you need to add additional olive oil to the skillet when frying the second batch of eggplant.
- To Assemble: Arrange ½ of the eggplant in a layer on the bottom of a small baking dish lightly greased with cooking spray or olive oil.
- Cover eggplant with ½ of the mozzarella cheese and ½ of the tomato sauce. Repeat layering with remaining eggplant, mozzarella, and sauce. Sprinkle the top with Parmesan cheese.Pro Tip: Place the baking dish on a rimmed baking sheet to catch any drippings from the sauce and cheese while the Eggplant Parmesan bakes.
- Bake for 30 minutes until cheese has melted.
Notes
- Bake the casserole the day before, cool it, then cover and refrigerate. When you are ready to enjoy the casserole, bake it again at 350°F until hot in the center and the cheese and sauce around the edges begin to bubble.
- You can fry the eggplant slices a day or two ahead of time if you want to break up the work and keep them in the refrigerator.
- Assemble the casserole the day before you are ready to eat it, cover and refrigerate. A half-hour before baking, take it out of the refrigerator, preheat the oven, and bake as directed.
- Make sure the slices of eggplant are no thicker than ¼-inch. The thinner the slices, the more quickly they will fry and the less oil will be absorbed in the process.
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.
JuanitaTaylor Taylor says
Lasagna was great Mother Day
Eloise says
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
Renay Gaye says
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
Tracey says
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.