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This mini Eggplant Parmesan delivers all the flavors of the classic dish in a perfectly portioned size. Crispy breaded eggplant, rich tomato sauce, and melty mozzarella are layered and baked until bubbly.
Why You’ll Love This Recipe
- Quick Bake Time: Cooks in about 30 minutes.
- Simple Ingredients: Easy-to-find pantry and fridge staples.
- Big Flavor: Crispy eggplant, rich tomato sauce, and melted cheese in every bite.
- Perfectly Portioned: Just the right amount for one or two servings.
I love this recipe because it brings all the comfort and flavor of traditional Eggplant Parmesan in a smaller size that’s just right for one or two. It’s warm, satisfying, and made with care—just like the classic version I’ve always loved. I hope it brings that same comfort to your table too.
Enjoy this Eggplant Parmesan with warm French Bread and a Caesar Salad. Have extra eggplant? Try it in Caponata, Baba Ganoush, or Chicken Tagine.
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—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.
- Egg: Use one large beaten egg to coat the eggplant slices. This helps the breadcrumbs adhere, creating a crisp, golden layer.
- 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 Baked Chicken Tenders, Chicken Parmesan, or a 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.
- Herbs and Seasonings: A blend of dried basil, oregano, garlic powder, salt, and black pepper brings a classic Italian flavor to the dish. This same seasoning combination is perfect for recipes like Chicken Caprese.
- Olive Oil: Extra virgin olive oil is ideal for this recipe. If needed, lighter olive oil can be substituted.
- Mozzarella Cheese: Adds creamy, melty layers to the lasagna. Use any extra mozzarella in Caprese Pasta or on a Personal Pepperoni Pizza.
- Tomato Sauce: Use 3/4 cup of marinara or tomato sauce. It provides a rich, flavorful base that complements the eggplant and cheese.
Recipe Variations
Customize your eggplant Parmesan with these easy variations:
- Spicy: Add red pepper flakes or a splash of hot sauce to the tomato sauce.
- Cheese Swap: Try smoked gouda or sharp cheddar instead of mozzarella.
- Pesto Version: Replace tomato sauce with pesto for a fresh, herb-forward twist.
- Meaty: Layer in cooked crumbled Italian sausage or ground turkey for a heartier meal.
- Stuffed: Add a layer of ricotta mixed with chopped spinach and garlic for extra creaminess and flavor.
How To Make Eggplant Parmesan
These photos and instructions help you visualize how to make a mini eggplant Parmesan. See the recipe below 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
Salting eggplant was traditionally done to remove bitterness, but modern eggplants are rarely bitter due to improved farming methods. I skip this step and have never found it to affect the flavor. You can slice your eggplant and start cooking right away.
To make a low-carb version, replace breadcrumbs with almond flour. Use 1/2 cup of almond flour and follow the recipe as written. Alternatively, skip the breadcrumbs and coat the eggplant with a mix of shredded Parmesan cheese and spices.
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, you can freeze it. Assemble the dish but do not bake it. Cover tightly and freeze for up to 2 months. When ready to serve, bake directly from frozen at 350°F, adding an additional 10-15 minutes to the baking time.
Make-Ahead Tips
- Bake Ahead: Cook the entire dish up to a day in advance. Cool, cover, and refrigerate. Reheat at 350°F until warmed through and bubbling at the edges.
- Prep Eggplant Early: Fry the eggplant slices 1–2 days ahead. Store in the fridge until ready to use.
- Assemble Early: Layer the dish the 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 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.