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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.
Made an eggplant lover out of me. Simple but delicious. Definitely going into the rotation.
Hi Joanie, I just found your “onedishkitchen.com” and so glad I did. My husband and I are empty nesters now that all 3 of our girls are married. So our meal portions have become smaller and my husband love desserts and I find desserts to be the hardest to bake smaller sizes. I’m excited to try the mini blueberry pie. So excited to receive emails and try your recipes.
Hi, I’m going to make this is 9 x 9 square pan a good size pan?
Judy, I bake mine in a 5×5-inch baking dish. You can use a 9×9-inch pan but you may only get one layer of eggplant slices in your pan. You will also have to watch the bake time, if using a larger baking dish the eggplant parmesan will likely cook faster.
Looks great
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!
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.
Joanie
Jonie, I can’t wait to try this eggplant recipe. Thanks for all you do.
Hi Lesley
Can I substitute almond flour for regular flour.
Hi Eileen,
Yes, almond flour works well and I’ve made the switch quite a few times in this recipe. Hope you enjoy!
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.
Lesley
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 🙂
Joanie
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!
Thanks.
Lesley Keller
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
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!
Joanie
Great recipe.