Mini Eggplant Parmesan

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Sauce:
  • 2 tablespoons extra-virgin olive oil
  • 1 large clove garlic, peeled and smashed
  • 1 shallot, chopped
  • 1/4 teaspoon kosher salt
  • 1 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
  • 1/4 cup finely chopped fresh basil
  • 1 teaspoon dried oregano
  • 1/8 teaspoon dried crushed red pepper flakes
  • 1/4 teaspoon balsamic vinegar
  • Eggplant:
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup panko breadcrumbs
  • 2 large egg whites
  • 2 Japanese eggplants, sliced diagonally into 1/4-inch-thick slices
  • 2/3 cup olive oil
  • 1/2 cup (packed) coarsely grated whole-milk mozzarella
  • 1/2 cup finely grated Parmesan
  • Small fresh basil leaves, to garnish
Directions
Watch how to make this recipe.
  • For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper. Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in the vinegar.

  • For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely.

  • Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature.)

  • Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1 generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese mixture; spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving.

Cook's Note: For a smoother consistency, the sauce can be pureed in a blender or food processor.


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