Individual eggplant parmigiana
This individual eggplant parmigiana features layers of baked eggplant, creamy ricotta, and melty mozzarella, all topped with crunchy pine nuts. An easy-to-make, personal-sized dish that captures classic Italian flavours.
Cook time 45 min
Prep time 35 min
Ingredients:
2 eggplants1 short spray cooking spray oil
2 cups ricotta cheese
2 eggs
2 tbsp dried oregano
1/3 cup grated parmesan cheese
1 cup pasta sauce
1 cup mozzarella cheese
1/3 cup pine nuts
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.
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!
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.
Individual eggplant parmigiana FAQ:
Bake the assembled Individual Eggplant Parmigiana in a preheated oven at 375°F (190°C) for about 20-25 minutes, until the cheese is melted and bubbly.
The eggplant slices should be tender and slightly golden after baking for 25-30 minutes at 375°F (190°C). You can check by piercing them with a fork; they should be soft but not mushy.
Yes, you can substitute ricotta cheese with cottage cheese or mascarpone for a different texture and flavor. Adjust thickness as needed if you prefer a creamier filling.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for best results, or use the microwave if preferred.
If you're looking for a substitute for pine nuts, consider using chopped walnuts, almonds, or sunflower seeds. Each will provide a different flavor and texture.
Cooking 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.
Nutrition Facts
4 ServingsCalories 490kcal
Protein 30g
Carbohydrates 33g
Fiber 11g
Sugar 13g
Fat 27g
More recipes
Honey mustard rosemary chicken thighs
Sweet and tangy honey mustard chicken thighs with rosemary.
05 May 2026Beef burgers with cheddar cheese
Juicy beef burgers with melted cheddar cheese and fresh toppings.
05 May 2026Chicken tikka malasa skewers with raita
Grilled chicken tikka skewers with refreshing cucumber raita.
05 May 2026Angel hair pasta with garlic, oil and chilli
A quick and flavorful angel hair pasta with garlic, oil, and chili.
05 May 2026Roast chicken with cauliflower puree
Succulent roast chicken with apple stuffing and creamy cauliflower puree.
05 May 2026