Individual eggplant parmigiana
Create a deliciously satisfying meal with our Individual Eggplant Parmigiana recipe! Featuring tender eggplant slices, creamy ricotta cheese, and rich pasta sauce, each serving is topped with mozzarella and parmesan for a cheesy delight. With a touch of oregano and crunchy pine nuts, this vegetarian dish is perfect for cozy dinners or impressive gatherings. Easy to make and packed with hearty flavors, it's a crowd-pleaser that's sure to become a favorite in your recipe rotation!
- 10 Jun 2024
- Cook time 45 min
- Prep time 35 min
- 4 Servings
- 9 Ingredients
Eggplant Parmigiana is a classic Italian dish that combines the rich flavors of eggplant, cheese, and tomato sauce into a delicious, savory meal. This individual portioned recipe is perfect for those looking to enjoy this delightful dish without the hassle of making a large casserole. With layers of tender eggplant, creamy ricotta, and melty mozzarella, it's a recipe that's sure to please everyone at the table.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Lightly spray a baking sheet with cooking spray oil to prevent sticking.
- Slice the eggplants into 1/2-inch thick rounds.
- Lay the eggplant slices on the prepared baking sheet. Lightly spray or brush the tops with a bit more cooking spray oil.
- Bake in the preheated oven for about 25-30 minutes until they are tender and slightly golden. Remove from the oven and set aside.
- In a medium bowl, combine the ricotta cheese, eggs, and dried oregano. Mix until well blended.
- In a baking dish or individual ramekins, start by spreading a thin layer of pasta sauce at the bottom.
- Place a layer of eggplant slices over the sauce.
- Spread a generous layer of the ricotta mixture over the eggplant slices.
- Sprinkle with a bit of grated parmesan cheese.
- Repeat the layers (pasta sauce, eggplant, ricotta mixture, and parmesan) until all ingredients are used, finishing with a layer of pasta sauce.
- Sprinkle the shredded mozzarella cheese evenly over the top layer of pasta sauce.
- Spread the pine nuts evenly over the top to add a crunch.
- Bake in the preheated oven for about 20-25 minutes until the cheese is melted and bubbly and the pine nuts are lightly toasted.
- Allow the dish to cool for a few minutes before serving to help set the layers.
- Serve warm and enjoy your individual eggplant parmigiana!
Tips:
- Slice the eggplant evenly to ensure consistent cooking.
- To remove the bitterness from the eggplant, sprinkle salt on the slices and let them sit for about 30 minutes before rinsing and patting dry with a paper towel.
- Use a thick, high-quality pasta sauce to achieve a richer flavor.
- Toast the pine nuts slightly before using them to enhance their nutty flavor.
- Ensure the ricotta mixture is well-seasoned to avoid any bland layers.
- If you want a crunchy top, you can add a little bit of breadcrumbs mixed with grated parmesan during the last 10 minutes of baking.
Individual Eggplant Parmigiana is a perfect way to enjoy a comforting Italian dish without compromising on taste. By following the steps and tips provided, you can create a delectable meal that’s impressive yet simple to make. Whether you're cooking for yourself or hosting a small gathering, this recipe is guaranteed to be a hit.
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 490kcal | 19% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 11g | 30% |
| Sugar 13g | 13% |
| Fat | |
| Fat 27g | 33% |
| Saturated 11g | 37% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 240ug | 27% |
| Choline 140mg | 26% |
| Vitamin B1 0.21mg | 18% |
| Vitamin B2 0.61mg | 47% |
| Vitamin B3 4.76mg | 30% |
| Vitamin B6 0.44mg | 26% |
| Vitamin B9 110ug | 29% |
| Vitamin B12 0.91ug | 38% |
| Vitamin C 6mg | 7% |
| Vitamin E 5mg | 34% |
| Vitamin K 70ug | 59% |
| Minerals | |
| Calcium, Ca 720mg | 56% |
| Copper, Cu 0.50mg | 0% |
| Iron, Fe 5mg | 50% |
| Magnesium, Mg 120mg | 30% |
| Phosphorus, P 590mg | 47% |
| Potassium, K 1080mg | 32% |
| Selenium, Se 36ug | 64% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 4.45mg | 40% |
| Water | |
| Water 380g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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