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Mini Eggplant Parmesan

This is the very best tasting Eggplant Parmesan! Made with layers of lightly breaded eggplant slices, melted mozzarella cheese, and tomato sauce. A wonderful single serving dish that tastes incredible! Bakes in just 30 minutes.

a mini eggplant parmesan on a silver tray with a glass of lemon water in the background.

This is the very best-tasting Eggplant Parmesan For One! In fact, my husband won't order Eggplant Parmesan in a restaurant anymore because he knows it won't be as good as this one. Pair with a side salad, a wedge of crusty bread, or enjoy alone.

If you're a fan of eggplant, then you will absolutely love this recipe. If you're not a fan, I urge you to give eggplant one last try. This recipe will change your view on what you think eggplant tastes like.

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Why This Recipe Works

  • This eggplant recipe consists of eggplant slices that are lightly battered and fried, then placed in a baking dish with mozzarella cheese and flavorful tomato sauce spooned between the crisp slices.
  • It's vegetarian comfort food at its finest!

RELATED: Easy Comfort Food Recipes For One

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • 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: 1/4 cup of shredded Parmesan cheese is mixed with the breadcrumbs for the coating and an additional 2 tablespoons is added as a topping to the Eggplant Parmesan before baking. I recommend freshly shredded Parmesan cheese instead of bottled or bagged cheese for best flavor.
  • Herbs and seasonings: Use fresh or dried basil, 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 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 a lighter olive oil instead.
  • Eggplant: Use 1 small eggplant which is about 3/4 of a pound. Although you don't have to peel the eggplant, I prefer making Eggplant Parmesan with peeled eggplant because the skin can sometimes become tough and bitter.
  • Mozzarella cheese: A classic ingredient found in this layered eggplant dish.
  • Tomato sauce: Use 3/4 cup of bottled or homemade tomato sauce.
slices of eggplant on a cutting board with a bowl of parmesan cheese in the background.

How To Make This Recipe

This baked Eggplant Parmesan is a scaled down version of my family's favorite Eggplant Parmesan recipe.

Gather the ingredients, prep, and brown the eggplant slices:

  • Slice the eggplant into 1/4-inch slices and set aside.
  • Crack open the egg into a bowl, whisk with a fork; set aside.
  • In a separate small bowl, mix together the breadcrumbs, Parmesan, spices, salt and pepper.
  • Dip 1 eggplant slice in egg, letting the excess egg drip off, then dredge in the bread crumb mixture until evenly coated. Place on a large sheet of wax paper.
  • Heat oil in a medium-sized skillet, add a few slices of eggplant to the pan. My 10-inch pan usually holds 3 slices. Fry for 5 minutes until golden, turning over once halfway through the cooking time. Transfer eggplant slices to a paper towel-lined plate. Repeat with remaining slices.

Assemble the eggplant parmesan:

  1. Arrange 1/2 of the eggplant in a layer on the bottom of a small baking dish lightly greased with cooking spray or olive oil.
  2. Cover eggplant with half of the mozzarella cheese.
  3. Add half of the tomato sauce.
  4. Repeat layering with remaining eggplant.
  5. Top with the remaining mozzarella and sauce. Sprinkle Parmesan cheese over the top.
  6. Bake for 30 minutes and enjoy!
six pictures showing how to make eggplant parmesan

Expert Tips

  • You can fry the eggplant slices a day or two ahead of time, if you want to break up the work.
  • Make sure the slices of eggplant are no thicker than 1/4-inch. The thinner the slices, the more quickly they will fry and the less oil will be absorbed in the process.

Frequently Asked Questions

How Do I Choose An Eggplant?

Although eggplant is available year-round, eggplant is at its peak from July to October. During this time, I buy eggplant all the time. This vegetable is just so versatile. I love drizzling a little olive oil, salt, and pepper over both sides and throwing it on the grill, or I'll roast it or stir fry it. 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 a smooth and shiny skin. You don't want blemishes or soft spots.
* The stem of the eggplant should be green and free from mold of softness.
* Smaller eggplants tend to be sweeter and less bitter.
* Be sure to use the eggplant within a week of bringing it home.

How Do I Make A Low Carb Eggplant Parmesan?

You can use almond flour instead of the breadcrumbs to make this a low carb version. Use 1/2 cup of almond flour and keep the amounts of the remaining ingredients the same.

Is Eggplant Parmesan A Vegetarian Meal?

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.

Serving Suggestions

Although this Eggplant Parmesan is a meal in itself, if served with a side dish it could easily be an Eggplant Parmesan for two. You might like to consider serving it with one of these single serving side dishes with it:

a partially eaten dish of eggplant parmesan with the spoon resting on the side of the dish.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this Mini Eggplant Parmesan recipe, you might like to consider using them in any of these single serving and small batch recipes:

Best Dish To Use

I use a 5-inch baking dish which you can find on our store page. This dish holds about 1.5 cups and has an area of 25 square inches. A 4×6-inch dish has an area of 24 square inches and will work as well. For best results, use a dish of similar size. See our FAQ page for additional information on baking dish sizes.

For examples of the dishes we use, please visit our Store page.

If you’ve tried this mini 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!

Eggplant Parmesan For One

Mini Eggplant Parmesan

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main
Cuisine: Italian
Keywords: eggplant, eggplant parmesan
Servings: 2 servings
Calories: 456kcal
Author: Joanie Zisk


  • 1 large egg
  • ½ cup bread crumbs
  • ¼ cup shredded Parmesan cheese
  • 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 3/4-pound), peeled and sliced into 1/4-inch slices
  • 1 cup shredded mozzarella cheese
  • ¾ cup tomato sauce
  • 2 tablespoons grated Parmesan cheese


  • 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.
  • In a 10-inch skillet over medium-high heat, heat oil 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.
  • Arrange ½ of the eggplant in a layer on the bottom of a small (5-inch x 5-inch) baking dish lightly greased with cooking spray or olive oil.
  • Cover eggplant with ½ mozzarella cheese and ½ tomato sauce. Repeat layering with remaining eggplant, mozzarella, and sauce. Sprinkle the top with Parmesan cheese.
  • Bake for 30 minutes until cheese has melted.


Expert Tips
  • You can fry the eggplant slices a day or two ahead of time, if you want to break up the work.
  • Make sure the slices of eggplant are no thicker than 1/4-inch. The thinner the slices, the more quickly they will fry and the less oil will be absorbed in the process.


Serving: 1serving | Calories: 456kcal | Carbohydrates: 30g | Protein: 27g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 153mg | Sodium: 1518mg | Potassium: 693mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1089IU | Vitamin C: 9mg | Calcium: 568mg | Iron: 4mg

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.

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About The Author

12 thoughts on “Mini Eggplant Parmesan”

  1. I am a fussy eater. I made this recipe and just loved, loved it. I did not change a thing. I will definitely make it again. Thank you for sharing!

  2. Have to hand it to you, my husband (who has been vegetarian his entire life) hates eggplant. He loved this. We both did! Finding great tasting, low carb, vegetarian meals is not easy – so thank you!

    1. Hi Bree,

      I’m so happy you both loved the recipe. It really is hard to believe it’s eggplant! Thanks so much for letting me know the eggplant was a hit.


    1. Hi Eileen,
      Yes, almond flour works well and I’ve made the switch quite a few times in this recipe. Hope you enjoy!

  3. 5 stars
    Hi Joanie, I’ve made this twice now, but realized that you don’t say what temp to bake it at! I did 375 last night and it was too hot. I can’t remember what I did it at the first time. Help please.


    1. Hi Lesley,

      I apologize for my delayed response to your question. I’m traveling and my internet connection has been spotty. Bake it at 350 degrees for about 25-30 minutes. The eggplant is already cooked so you really just want the cheese to melt. I can’t believe I forgot to post the oven temperature – thanks so much for bringing it to my attention. I’m adding it to the recipe notes now. I’m glad you enjoyed the recipe 🙂


  4. 5 stars
    Hi Joanie, I’ve made this and it’s delish! I have one comment – you don’t say what temp to bake it at! I can’t remember what I baked it at the first time!


    Lesley Keller

  5. 5 stars
    Can this recipe be frozen? And if so, should it be frozen before or after it's baked? This sounds delicious, but an eggplant is pretty large and it wouldn't do to have to toss what's left! LOL Thanks, Lesley Keller

    1. Hi Lesley,
      Yes, you can freeze Eggplant Parmesan. Bake it first, then tightly wrap up the leftovers in plastic wrap. In this recipe, I use a small eggplant that's just under a pound in weight. If you use a larger eggplant, you'll need to double the other ingredients.
      Hope you enjoy the recipe!

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