Mini Eggplant Parmesan

Picture this: A cozy evening in, and the aroma of melting cheese, savory tomato sauce, and tender eggplant wafts from your kitchen. Welcome to the experience that is our Mini Eggplant Parmesan.

This dish is perfect for intimate dinners or a well-deserved treat after a long day. It offers all the incredible flavors of a traditional Eggplant Parmesan but in a scaled-down size that won’t leave you with days of leftovers. Now, you don’t have to sacrifice quality or taste when cooking for one or two.

Why You’ll Love This Recipe

• Speedy: This recipe bakes in just 30 minutes. You don’t have to wait long to satisfy that comfort-food craving.
• Simplicity: The ingredients are easy to find, and the steps are straightforward. No fancy techniques needed here!
• Versatile: Whether you’re eating low-carb or traditional, this recipe offers ingredient options to suit your dietary needs.
• Delicious and Satisfying: Lightly breaded eggplant layered with a savory tomato sauce and gooey cheese creates a flavor bomb in every bite.
• Doubles Well: This recipe doubles well, so you can make it for a crowd or for leftovers.

What Is Eggplant Parmesan?

Eggplant Parmesan is an Italian dish that consists of slices of eggplant breaded and fried, layered with cheese and marinara or tomato sauce, and then baked until bubbly and golden.

Although a classic in Italian-American households, Eggplant Parmesan is said to have roots in Southern Italy. It’s a delightful fusion of simple ingredients that come together to create something extraordinary. The dish has evolved over time, but its essence—a perfect blend of eggplant, cheese, and tomato sauce—remains the same.

Ingredients

Ingredient Notes

• Egg: A single large beaten egg is essential for coating your eggplant slices, acting as the glue for the breadcrumbs. It ensures a consistent, crisp layer.
• Breadcrumbs: Whether you opt for homemade breadcrumbs or store-bought, breadcrumbs are key for that satisfying crunch. They serve as the outer layer, sealing in the eggplant’s moisture and flavor.
• Parmesan Cheese: For an extra punch, combine 1/4 cup of freshly shredded Parmesan with the breadcrumbs. Sprinkle an additional 2 tablespoons on top before baking. Fresh Parmesan is always better than pre-packaged options, offering a richer, more authentic taste.
• Herbs and Seasonings: Elevate the flavor profile with dried basil, oregano, garlic powder, salt, and black pepper. These spices blend together to create that classic Italian seasoning we all love.
• Olive Oil: Extra virgin olive oil is the go-to for this recipe. It’s the least processed variant and retains the truest olive flavor, along with beneficial vitamins and minerals. If you prefer, lighter olive oil can be used as a substitute.
• Eggplant: Select a small eggplant, roughly weighing around 11 ounces. Peeling is optional, but recommended, as the skin can sometimes turn out to be tough and a bit bitter.
• Mozzarella Cheese: This staple ingredient contributes to the melt-in-your-mouth layers in this eggplant dish. Its creamy, stretchy quality is irreplaceable.
• Tomato Sauce: The base for your marinara, use 3/4 cup of either bottled or homemade tomato sauce. This forms the rich, tomatoey backdrop for all the other ingredients to shine.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

How To Make This Recipe

These step-by-step photos and instructions help you visualize how to make a mini eggplant parmesan. See the recipe below for ingredient amounts and full recipe instructions.

1. Heat the oven to 350° F (177° C).
2. 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.

3. 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.
4. 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.

5. 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.

6. Cover eggplant with half of the mozzarella cheese.
7. Add half of the tomato sauce.
8. Repeat layering with remaining eggplant.
9. 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.

10. Bake for 30 minutes and enjoy!

Make-Ahead And Expert Tips

Maximize convenience with these three make-ahead methods for Eggplant Parmesan:

1. Full Bake Method: Cook the entire casserole a day prior, let it cool, then cover and place in the fridge. Reheat at 350°F until the center is warm and the edges are bubbling with cheese and sauce.
2. Pre-Fry Method: Opt to fry your eggplant slices a day or two in advance to simplify your cooking process. Store them in the fridge until you’re ready to assemble and bake the casserole.
3. Pre-Assemble Method: Create the casserole layers a day before you plan to eat, cover, and refrigerate. About 30 minutes before baking, remove from the fridge and let it come closer to room temperature as your oven preheats. Then bake as usual.

Expert Tips

• Eggplant Thickness: Aim for slices no thicker than 1/4-inch. Thinner slices not only fry faster but also absorb less oil, making your dish lighter yet still flavorful.
• Storing Leftovers: Extend the life of your Eggplant Parmesan by storing it in the refrigerator for up to 5 days. When you’re ready for round two, reheat using your microwave, conventional oven, or toaster oven for best results.

How To Choose The Perfect Eggplant

Though you can find eggplants all year, their peak season is from July to October. When selecting the ideal eggplant, keep an eye out for these key features:

• Firmness: The eggplant should be slightly firm but not rock-hard. If it’s too soft when you press the skin, it’s overripe and should be avoided. An optimally ripe eggplant will resist a bit when gently pressed.
• Skin Quality: Aim for an eggplant with smooth, shiny skin. Any blemishes or soft spots are signs to steer clear.
• Stem Condition: Check that the stem is green and shows no signs of mold or softness.
• Size Matters: Smaller eggplants often yield a sweeter, less bitter taste.
• Shelf Life: Once you’ve picked your perfect eggplant, plan to use it within a week for the best flavor and texture.

What To Serve With Eggplant Parmesan

When it comes to rounding out your Eggplant Parmesan meal, the side dishes you choose can make all the difference. A well-paired side dish elevates your dining experience, making it even more satisfying. Here are five side dish suggestions that harmonize beautifully with the flavors of Eggplant Parmesan:

• Crusty Bread: Nothing beats the aroma and flavor of freshly baked bread. It is the perfect carb companion to the rich layers of your Eggplant Parmesan.
• Caesar Salad: A crisp Caesar salad offers a light and refreshing counterpoint to the hearty eggplant dish. The tangy Caesar dressing and crunchy croutons provide a contrasting texture and flavor.
• Caprese Salad: This classic Italian salad is made with fresh tomatoes, mozzarella cheese, and basil. It is a light and refreshing side dish that is perfect for serving with Eggplant Parmesan.
• Vegetables: Roasted vegetables are a healthy and delicious side dish to serve with Eggplant Parmesan. Some good options include potatoes, brussels sprouts, and even butternut squash.

Recipe Variations

Whether you’re an adventurous eater or just want to use what you have in the pantry, here are some exciting alternatives to the classic recipe. Each variation brings a unique twist without compromising the comforting essence of Eggplant Parmesan.

• Spicy Kick: Take your tomato sauce up a notch by stirring in some red pepper flakes or a splash of hot sauce. This gives your Eggplant Parmesan a zesty kick that spice lovers will appreciate.
• Cheese Variety: Elevate the cheese factor by incorporating a layer of smoked Gouda or sharp Cheddar. Each cheese brings its own unique texture and flavor profile, adding depth to the dish.
• Pesto Twist: For a burst of herbaceous freshness, swap out the tomato sauce for some homemade or store-bought pesto. This offers a lighter, yet equally flavorful, alternative.
• Meaty Version: Introduce a protein like cooked, crumbled Italian sausage or ground turkey between the layers. It turns the dish into a meaty masterpiece while still keeping the essence of Eggplant Parmesan.
• Stuffed Style: Before assembling, stuff each slice of eggplant with a mixture of ricotta cheese, chopped spinach, and garlic. This adds another layer of creaminess and flavor, making the dish even more indulgent.

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:

• 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