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a small eggplant parmesan in a red baking dish next to a bottle of red wine
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4.94 from 32 votes

Mini Eggplant Parmesan

This Mini Eggplant Parmesan recipe features crispy, breaded eggplant slices layered with mozzarella, Parmesan, and rich tomato sauce, baked to perfection. Perfectly portioned for one or two!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Italian
Diet: Vegetarian
Keyword: baked eggplant parmesan, eggplant, eggplant parmesan, vegetarian eggplant parmesan
Servings: 2 servings
Author: Joanie Zisk

Equipment

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
US - Metric

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 5x5 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.
 
If doubling this recipe, use a 6x8-inch or a 7x7-inch baking dish.

Nutrition

Serving: 1serving | Calories: 439kcal | Carbohydrates: 34g | Protein: 23g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1000mg | Potassium: 685mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1045IU | Vitamin C: 9mg | Calcium: 480mg | Iron: 3mg

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