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!

  • 23 Jan 2025
  • Cook time 45 min
  • Prep time 35 min
  • 4 Servings
  • 9 Ingredients

Individual eggplant parmigiana

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:

2 eggplants
900g
1 short spray cooking spray oil
0.30g
2 cups ricotta cheese
460g
2 eggs
100g
2 tbsp dried oregano
30g
1/3 cup grated parmesan cheese
27g
1 cup pasta sauce
230g
1 cup mozzarella cheese
100g
1/3 cup pine nuts
55g

Instructions:

1. Preheat Oven and Prepare Baking Sheet:
- Preheat your oven to 375°F (190°C).
- Lightly spray a baking sheet with cooking spray oil to prevent sticking.
2. Prepare Eggplants:
- 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.
3. Prepare Ricotta Mixture:
- In a medium bowl, combine the ricotta cheese, eggs, and dried oregano. Mix until well blended.
4. Assemble the Parmigiana:
- 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.
5. Top with Mozzarella and Pine Nuts:
- 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.
6. Bake:
- Bake in the preheated oven for about 20-25 minutes until the cheese is melted and bubbly and the pine nuts are lightly toasted.
7. Serve:
- 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 Size470 grams
Energy
Calories 490kcal24%
Protein
Protein 30g20%
Carbohydrates
Carbohydrates 33g9%
Fiber 11g30%
Sugar 13g13%
Fat
Fat 27g33%
Saturated 11g37%
Cholesterol 160mg-
Vitamins
Vitamin A 240ug27%
Choline 140mg26%
Vitamin B1 0.21mg18%
Vitamin B2 0.61mg47%
Vitamin B3 4.76mg30%
Vitamin B6 0.44mg26%
Vitamin B9 110ug29%
Vitamin B12 0.91ug38%
Vitamin C 6mg7%
Vitamin E 5mg34%
Vitamin K 70ug59%
Minerals
Calcium, Ca 720mg56%
Copper, Cu 0.50mg56%
Iron, Fe 5mg50%
Magnesium, Mg 120mg30%
Phosphorus, P 590mg47%
Potassium, K 1080mg32%
Selenium, Se 36ug64%
Sodium, Na 510mg34%
Zinc, Zn 4.45mg40%
Water
Water 380g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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