Individual eggplant parmigiana

Individual eggplant parmigiana


For a quick snack, try making these easy mini eggplant parmigiana, topped with mozzarella and pine nuts.

The ingredient of Individual eggplant parmigiana

  1. 2 large eggplants, trimmed
  2. Olive oil cooking spray
  3. 400g fresh ricotta
  4. 2 eggs, lightly beaten
  5. 1/4 cup chopped fresh basil leaves, plus extra leaves to serve
  6. 2 tablespoons chopped fresh oregano leaves
  7. 1/3 cup finely grated parmesan
  8. 1 cup tomato pasta sauce
  9. 1 cup grated mozzarella
  10. 1/3 cup pine nuts

The instruction how to make Individual eggplant parmigiana

  1. Preheat oven to 220C/200C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
  2. Cut each eggplant lengthways into 6 thin slices. Spray both sides of slices with oil. Heat a large frying pan over medium-high heat. Cook eggplant, in batches, for 3 to 4 minutes each side or until golden and tender. Set aside for 5 minutes to cool.
  3. Cut each eggplant slice in half crossways. Using 2 eggplant pieces at a time, and in a crisscross pattern, line prepared pan holes.
  4. Place ricotta, egg, basil, oregano and parmesan in a bowl. Season with salt and pepper. Stir to combine. Spoon mixture among eggplant cups, leveling with the back of a spoon. Top with pasta sauce. Sprinkle with mozzarella and pine nuts. Bake for 20 to 25 minutes or until golden.
  5. Stand in pan for 10 minutes. Using a butter knife, carefully lift cups from pan. Serve sprinkled with extra basil.

Nutritions of Individual eggplant parmigiana

fatContent: 169.212 calories
saturatedFatContent: 12.3 grams fat
carbohydrateContent: 4.8 grams saturated fat
sugarContent: 4.8 grams carbohydrates
cholesterolContent: 8.7 grams protein
sodiumContent: 49 milligrams cholesterol

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