Mini Eggplant Parmesan Recipe
Am I the only one that craves savory meals when the weather gets cooler? I bet not. It is hard because I want all the cheese and bread and gooey goodness that I should not eat. Part of the problem is that I end up eating too much of it at one time. This is a problem that was begging to be solved so I did with this mini Eggplant Parmesan recipe.
Sometimes it does not require a major overhaul of a recipe to make it a little bit healthier. It just requires some good old creativity. So I shrunk the portions and reduced the cheese. Removed the gluten and the oily pan frying. Just like that, we have a healthier version of a favorite comfort food. I love to serve mine with a fresh side salad and a slice of melon, like cantaloupe. Makes a delicious wholesome meal that your family will love and cancer will hate!
I love these in mini eggplant parm portion controlled ramakins! You get the great feeling of comfort food without the guilt of overindulgence!
- 2 pasture raised eggs
- 1 cup gluten free panko crumbs
- 1/2 cup freshly grated parmesan cheese
- 2 small eggplants or 1 medium
- avocado oil cooking spray
- 1/4 cup fresh basil
- 1/4 tsp crushed red pepper
- 1 tbsp mince garlic
- salt and pepper
- 3/4 cup fresh ricotta cheese
- 1/2 cup feta cheese
- 1 cup marinaria sauce
- 1 cup shredded vegan mozzarella
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Preheat over to 375° F
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In a bowl combine 1egg, panko crumbs, 1/4 cup parmesan cheese. Mix well and season with salt and pepper.
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Slice eggplant into thin rounds.
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Place eggplant slices on a parchment covered baking sheet. Top each slice with panko crumb mixture and bake for 15 minutes.
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While slices are baking. Combine 1 egg, ricotta cheese, feta cheese, red pepper and garlic in a bowl.
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Coat 4 large ramekins inside with cooking spray.
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In each ramekin add a think layer of marinara sauce, the crusted eggplant, then ricotta mixture and then mozzarella. Repeat once more if you have room in the ramekin.
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Top with remaining parmesan and cover each one with foil.
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Bake on the baking sheet for 30 minutes or until bubbly. Uncover the last 10 minutes for a crispy top.
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Let cool slightly and serve.
