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Eggplant Parmesan

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
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 large ramakins

Ingredients

  • 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

Instructions

  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.