Mini Eggplant Parmesan

Updated at: Wed, 16 Aug 2023 19:48:49 GMT

Step 1

Heat the oven to 350° F (177° C).

Step 2

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.

Step 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.

Step 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.

Step 5

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.

Step 6

To 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.

Step 7

Cover eggplant with ½ of the mozzarella cheese and ½ of the tomato sauce. Repeat layering with remaining eggplant, mozzarella, and sauce. Sprinkle the top with Parmesan cheese.

Step 8

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.

Step 9

Bake for 30 minutes until cheese has melted.

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