Who doesn’t love a good Eggplant Parmigiano? But sometimes, making a big dish can feel a bit overwhelming, especially when you’re cooking for just one or two. That’s where this recipe for Individual Roasted Eggplant Parmigiano comes in handy! It’s all the comfort of classic Eggplant Parm, but perfectly portioned and oh-so-easy to prepare.
Why You’ll Love This Recipe
This Individual Roasted Eggplant Parmigiano is a game-changer. By roasting the eggplant instead of frying, you get all the deliciousness with none of the guilt. Plus, the individual portions make it a fun and elegant way to serve this Italian favorite. Whether you’re cooking for yourself or hosting a small dinner party, these little Parmigianos are sure to impress.
Ingredients
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 cup marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1/2 teaspoon Italian seasoning (optional)
- Fresh basil leaves for garnish
Serving Size
Serves: 2
Serving Size: 1 individual Parmigiano
Prep and Cook Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
How to Make Individual Roasted Eggplant Parmigiano
Step 1: Prepare the Eggplant
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the eggplant slices in a single layer on the baking sheet. Brush both sides with olive oil and season with salt, pepper, and Italian seasoning if using.
Step 2: Roast the Eggplant
Roast the eggplant in the preheated oven for 20 minutes, flipping halfway through, until the slices are tender and golden brown.
Step 3: Assemble the Parmigiano
Once the eggplant is roasted, remove it from the oven. Lower the oven temperature to 375°F (190°C). In a small baking dish or oven-safe skillet, spread a thin layer of marinara sauce. Place a slice of roasted eggplant on top, spoon over some marinara sauce, and sprinkle with mozzarella and Parmesan cheese. Repeat the layers, ending with cheese on top.
Step 4: Bake and Serve
Bake the assembled Parmigiano for 10–12 minutes, until the cheese is melted and bubbly. Garnish with fresh basil leaves before serving.
Tips for the Perfect Individual Eggplant Parmigiano
- Roast, Don’t Fry: Roasting the eggplant cuts down on oil and calories while keeping it flavorful and tender.
- Sauce Matters: Use a high-quality marinara sauce or make your own for the best results.
- Cheese, Please: Don’t skimp on the cheese! The combination of mozzarella and Parmesan is what makes this dish so irresistible.
Storing and Reheating
If you have leftovers (although it’s hard to imagine!), store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through.
Final Thoughts
This Individual Roasted Eggplant Parmigiano is the perfect solution for when you’re craving comfort food without the fuss. It’s easy, delicious, and just the right size for a cozy meal at home. So, why not give it a try? You might just find it becoming a regular in your recipe rotation!