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Mini Eggplant Parmesan Recipe

By November 11, 2017 Brunch, Dinner, Gluten Free, Lunch, Recipe

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! 

Eggplant Parmesan
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins

I love these in mini eggplant parm portion controlled ramakins!   You get the great feeling of comfort food without the guilt of overindulgence! 

Course: Dinner
Cuisine: Vegetarian
Servings: 4 large ramakins
  • 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
  1. Preheat over to 375° F

  2. In a bowl combine 1egg, panko crumbs, 1/4 cup parmesan cheese. Mix well and season with salt and pepper.  

  3. Slice eggplant into thin rounds.

  4. Place eggplant slices on a parchment covered baking sheet.  Top each slice with panko crumb mixture and bake for 15 minutes.  

  5. While slices are baking.  Combine 1 egg, ricotta cheese, feta cheese, red pepper and garlic in a bowl.  

  6. Coat 4 large ramekins inside with cooking spray.

  7. 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. 

  8. Top with remaining parmesan and cover each one with foil. 

  9. Bake on the baking sheet for 30 minutes or until bubbly.  Uncover the last 10 minutes for a crispy top.    

  10. Let cool slightly and serve.

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