Mini Eggplant Parmesan Bake

INFO

Servings: 2
Prep Time: ~30 minutes
Cook Time: ~40 minutes
Total Time: ~1 hour 10 minutes
Oven Temperature: 425°F (initial) / 400°F (final)

Ingredients

• 1 medium eggplant
• 1 cup breadcrumbs
• 1/2 cup shredded Parmesan (plus extra for topping)
• 1 egg (or a splash of milk)
• 1 cup marinara sauce
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning (optional)
• Salt & pepper
• Olive oil

Instructions

1. Prep the eggplant

• Slice eggplant into 1/2-inch rounds.
• Sprinkle with salt and rest 10–15 minutes.
• Pat dry.

2. Bread the eggplant

• Heat oven to 425°F.
• Mix breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
• Dip slices in egg or milk, then into breadcrumb mix.

3. Bake

• Bake 20–25 minutes, flipping halfway, until golden and crisp.

4. Assemble the mini bake

• Spread marinara in a small baking dish.
• Layer: eggplant → marinara → Parmesan.
• Repeat and finish with extra Parmesan.

5. Final bake

• Bake at 400°F for 15 minutes, until bubbly and browned.

Additional Information

• Times are estimated based on instruction steps (15 min rest + prep / 25 min first bake + 15 min final bake).