Best 3 Mini Eggplant Parmesan Recipes

Mini eggplant parmesan is a delicious and elegant appetizer or side dish that is perfect for any occasion. Made with fresh eggplant, flavorful parmesan cheese, and a zesty tomato sauce, this dish is sure to please everyone at your table. Serve it with a side of crusty bread or pasta for a complete meal. With so many variations on the classic recipe, you're sure to find the perfect combination of flavors to suit your taste.

Here are our top 3 tried and tested recipes!

AIR FRYER EGGPLANT PARMESAN MINI PIZZAS

Air Fryer Eggplant Parmesan Mini Pizzas image

Eggplant Parmesan meets pizza for a handheld treat that is sure to please. The best part is that these are not deep fried, but made in an air fryer for a much healthier alternative.

Provided by Soup Loving Nicole

Categories Appetizers and Snacks

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

1 medium eggplant, sliced into 1/2- inch rounds
salt to taste
1 egg, beaten
1 tablespoon water
1 cup Italian bread crumbs
¼ cup freshly grated Parmesan cheese
cooking spray
4 ounces pizza sauce
1 (2.25 ounce) can sliced ripe olives, drained
8 ounces shredded mozzarella cheese
1 tablespoon chopped fresh basil for garnish

Steps:

Line eggplant rounds up on a large cutting board and lightly salt both sides. Let sit 10 minutes. Pat dry with paper towels. Preheat the oven to 250 degrees F (120 degrees C).
Meanwhile whisk egg and water together in a mixing bowl. Mix bread crumbs and Parmesan cheese together on a flat plate. Line a rimmed baking sheet with aluminum foil and place a cooling rack on top.
Dip each eggplant round in beaten egg and then coat in bread crumb mixture.
Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray.
Place as many eggplant rounds into your basket as space allows without overcrowding. Spray the tops with cooking spray. Cook for 10 minutes. Transfer rounds to the cooling rack and place in the preheated oven to keep warm. Repeat with remaining eggplant.
Spoon pizza sauce over each eggplant round. Add olive slices and cover with mozzarella cheese.
Set the oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
Broil eggplant slice pizzas for 4 minutes or until cheese is melted. Garnish with basil.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 16.4 g, Cholesterol 43.6 mg, Fat 7.6 g, Fiber 3.4 g, Protein 11.4 g, SaturatedFat 3.8 g, Sodium 486.3 mg, Sugar 3.3 g

MINI EGGPLANT PARMESAN

Mini Eggplant Parmesan image

Provided by Marc Murphy

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

Ingredients

12 mini eggplants, tops trimmed and cut in half
Extra-virgin olive oil, for cooking
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 white onion, finely chopped
3 heirloom tomatoes, diced
1 to 2 anchovy fillets, minced
One 4-ounce piece Parmigiano-Reggiano, freshly grated
1 pound fresh mozzarella, cut into 1/4-inch-thick slices

Steps:

Preheat a grill to medium heat. Preheat a pizza oven or regular oven to 475 degrees F.
Add the eggplant halves to a 9-by-13-inch baking dish, cut-side up. Drizzle with 2 to 3 tablespoons olive oil and sprinkle with salt and pepper. Place the eggplant on the grill cut-side down and grill until nicely charred, about 5 minutes.
Meanwhile, place a medium cast-iron pan on the grill and add 2 tablespoons olive oil; heat until hot. Add the garlic and onion and saute until the onions are translucent, about 3 minutes. Add the tomatoes and anchovy, then stir to combine, cooking the tomatoes until nicely broken down, about 10 minutes.
Evenly divide the eggplant, cut-side up, among six 10-ounce cast-iron rectangular pans arranged on a sheet tray for easy transfer to the oven. Spoon over the tomato sauce, then bake until sauce has reduced more, started to char and the eggplants have softened, about 15 minutes.
Remove the sheet tray from the oven and top each pan with the grated Parmesan. Evenly top with the sliced mozzarella, then season with freshly ground black pepper and place back in the oven. Let cook to melt the cheese, another 5 to 8 minutes.

EGGPLANT PARMESAN II

Eggplant Parmesan II image

This is a no fry variation of this popular dish, and is just as delicious!

Provided by Dolores Gentner-Ryan

Categories World Cuisine Recipes European Italian

Time 1h

Yield 10

Number Of Ingredients 7

Ingredients

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

Nutrition Facts : Calories 487.4 calories, Carbohydrate 62.1 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 8.8 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 1663.1 mg, Sugar 19.9 g

Tips:

Choose Small Eggplants: Use small eggplants, ideally about the size of a lemon, for a perfect一口sized dish.

Slice Eggplants Evenly: Cut the eggplants into even slices so they cook evenly and have a uniform appearance.

Dredge Eggplants Properly: Make sure to coat the eggplant slices evenly in flour, then egg, and then breadcrumbs. This helps create a crispy outer coating.

Shallow Fry Eggplants: Shallow fry the eggplant slices in a pan with hot oil until they are golden brown and crispy. Make sure not to overcrowd the pan, or the eggplant will not cook evenly.

Prepare Sauce in Advance: To save time, make the tomato sauce ahead of time and let it simmer for a rich and flavorful sauce.

Assemble Carefully: Layer the eggplant slices, tomato sauce, and cheese in a baking dish, making sure to press down gently to ensure the layers adhere.

Bake Until Bubbling: Bake the eggplant parmesan in the oven until the cheese is melted and bubbly, and the top is golden brown.

Serve with Fresh Herbs: Garnish the eggplant parmesan with fresh basil or parsley before serving for an extra burst of flavor.

Conclusion:

Mini eggplant parmesan is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its crispy eggplant slices, flavorful tomato sauce, and melted cheese, it's a crowd-pleasing dish that is sure to impress. This recipe provides detailed instructions and helpful tips to guide you through the cooking process, ensuring that your mini eggplant parmesan turns out perfect. Remember to choose small eggplants, slice them evenly, and coat them properly in the breading mixture for a crispy exterior. Shallow fry the eggplant slices until golden brown, prepare the tomato sauce in advance for a richer flavor, and carefully assemble the layers in a baking dish. Bake until the cheese is melted and bubbly, and serve with fresh herbs for an extra touch of flavor. Whether you're cooking for a special occasion or simply looking for a tasty and satisfying meal, mini eggplant parmesan is a dish that will surely delight your taste buds. So, gather your ingredients, follow the recipe, and enjoy this delectable culinary creation!