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simple eggplant parmesan (small batch)

Recipe by
duonyte x
Villa Park, IL

I really love eggplant Parmesan, but hate the dredging and frying part of it. I was happy to learn that the simplest version of this dish in Italy does not require any breading. So I came up with this version, making use of a couple of tricks to simplify prep. This is a smaller-sized dish than most recipes make, which makes it perfect for me.

yield 2 -3
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For simple eggplant parmesan (small batch)

  • 1 md
    eggplant (app 1 1/4 lb)
  • olive oil
  • 1 1/2 c
    marinara sauce (app)
  • 8 oz
    shredded mozzarella (about 2 cups)
  • 1/4 c
    grated parmesan
  • 1/4 c
    fresh basil leaves (loosely packed)

How To Make simple eggplant parmesan (small batch)

  • 1
    Try to select an eggplant that is more cylindrical than round. Slice 1/4 inch thick. Place a paper towel on a microwave-safe plate, place a layer of eggplant on it, cover with another paper towel and microwave on High for 5 minutes.
  • 2
    Roast the eggplant until it starts to turn golden brown. I used my air fryer - spray the basket and each slice with olive oil. Place in air fryer basket in a single layer and cook for 12 to 15 minutes at 400 deg F. My air fryer is small, so I did this in batches. You can also roast in the oven, 425 deg., for about 20 minutes. Or you can fry, but I hate frying.
  • First layer of golden eggplant
    Lightly grease a 9x9 inch pan with olive oil. Spread about 1/4 cup of marinara on the bottom. Layer eggplant, sauce, cheeses and fresh basil leaves. Repeat, but leave off basil on top layer. I used only two layers of eggplant to fill the dish - this used up all the eggplant.
  • 4
    Preheat oven to 350 deg F. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted.
  • Just out of the oven.
    Remove from oven and let stand for around 10 minutes or so. This helps the dish consolidate, so that you can remove nicer looking pieces. Cut into four squares and serve with additional basil on top.
  • 6
    Today my eggplant was about 1 3/4 lbs. I used the same amount of cheese and oil/garlic, and a 20 ounce jar of marinara - would have liked another 1/4 cup more. This made three layers, still fit in the same dish and was bubbly after 30 minutes. I did cut a few slices to fit into the pan, to create a more complete layer of eggplant.

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