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Individual eggplant parmigiana
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Whip up quick and delicious mini eggplant parmigiana with gooey mozzarella and crunchy pine nuts.
Ingredients:
  • 2 large eggplants, trimmed
  • Olive oil cooking spray
  • 400g fresh ricotta
  • 62.50 ml chopped fresh basil leaves, plus extra leaves to serve
  • 40.00 ml chopped fresh oregano leaves
  • 82.50 ml finely grated parmesan
  • 275.00 gm tomato pasta sauce
  • 250.00 ml grated mozzarella
  • 82.50 ml pine nuts
Instructions:
  • Preheat your oven to a toasty 220C/200C fan-forced and generously grease a muffin pan with 12 holes, each holding 1/3 cup capacity.
  • Slice each eggplant into 6 thin slices lengthwise. Coat both sides of the slices with oil. Heat a large frying pan over medium-high heat. Cook the eggplant in batches for 3 to 4 minutes on each side until golden and tender. Allow the eggplant to cool for 5 minutes before continuing.
  • Halve each slice of eggplant crosswise. Arrange 2 pieces of eggplant at a time in a crisscross pattern to line the prepared pan holes.
  • In a bowl, combine ricotta, egg, fresh basil, oregano, and Parmesan cheese. Season with salt and pepper, then mix well. Divide the mixture among the eggplant cups, smoothing the tops with the back of a spoon. Top with pasta sauce, mozzarella cheese, and pine nuts. Bake until golden brown, about 20-25 minutes.
  • Let the dish rest in the pan for 10 minutes. Gently remove cups from the pan using a butter knife. Sprinkle with extra basil before serving.

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