Mini Eggplant Parmesan: Easy, Cheesy Delight for Home Cooks
Mini Eggplant Parmesan is a delightful dish that brings together the comforting flavors of eggplant, cheese, and marinara sauce, making it perfect for any meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium eggplants
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 3 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/2 inch thick rounds.
- Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry.
- Dip each slice in beaten eggs, then coat with breadcrumbs.
- Arrange the slices on a baking sheet and bake for 25 minutes until crispy.
- In a baking dish, layer some marinara sauce, eggplant slices, mozzarella, and Parmesan cheese.
- Repeat the layers until all ingredients are used, finishing with cheese on top.
- Bake for an additional 20 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For extra flavor, consider adding Italian herbs to the breadcrumbs.
- Let the dish set for 10 minutes before slicing for cleaner pieces.
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Mini Eggplant Parmesan, eggplant, Parmesan, cheese