Mini Eggplant Parmesan Rounds with Mozzarella and Marinara

These Mini Eggplant Parmesan Rounds are a bite-sized twist on a classic Italian favorite. Crispy baked eggplant slices are layered with rich marinara and gooey mozzarella cheese, making them perfect as an appetizer, side dish, or light entrée. Each round delivers all the comforting flavors of traditional eggplant parmesan in a convenient, elegant form.

Why You’ll Love This Recipe

This recipe offers everything you love about eggplant parmesan in a simplified, portion-controlled way. The rounds are baked, not fried, making them lighter and easier to prepare. With their crisp coating, savory sauce, and melty cheese topping, these eggplant rounds are irresistible — even to those who think they don’t like eggplant.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Eggplant, sliced into ½-inch rounds
• Salt
• Olive oil
• Breadcrumbs (regular or panko)
• Grated Parmesan cheese
• Dried Italian seasoning or oregano
• Marinara sauce
• Mozzarella cheese, shredded or sliced
• Fresh basil or parsley (for garnish)

Directions

1. Prepare the Eggplant: Slice eggplant into rounds and lay them on a paper towel-lined tray. Sprinkle with salt and let sit for 20–30 minutes to draw out moisture. Pat dry.
2. Preheat Oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper and brush or spray with olive oil.
3. Bread the Rounds: In a bowl, mix breadcrumbs, Parmesan, and herbs. Dip each eggplant slice in olive oil or egg wash, then coat in the breadcrumb mixture. Arrange on the baking sheet.
4. Bake: Bake for 20–25 minutes, flipping halfway, until golden and crisp.
5. Add Sauce and Cheese: Spoon a bit of marinara sauce onto each round and top with mozzarella. Return to oven and bake another 5–7 minutes until cheese is melted and bubbly.
6. Garnish and Serve: Top with fresh basil or parsley and serve warm.

Servings and Timing

Servings: 4 (about 12 rounds)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Variations

• Gluten-Free: Use gluten-free breadcrumbs or almond flour.
• Add Spice: Mix red pepper flakes into the breadcrumb coating for heat.
• Full Parmesan Bake: Layer rounds in a baking dish for a more traditional casserole-style version.
• Vegan Option: Use plant-based cheese and egg substitute.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven or toaster oven to preserve crispness.
Freezing: Freeze baked (but not sauced) rounds for up to 1 month. Add sauce and cheese after reheating.

FAQs

Do I have to peel the eggplant?

No. The skin softens during baking and adds texture, but you can peel it if preferred.

Can I fry instead of bake?

Yes, but baking is healthier and less messy.

How do I keep the rounds crispy?

Bake at high heat and avoid overloading with sauce.

Can I make these ahead of time?

Yes. Bake the rounds and refrigerate. Add sauce and cheese just before final baking.

What marinara sauce is best?

Use homemade or a high-quality store-bought brand with minimal sugar.

What can I serve with these?

They pair well with a green salad, garlic bread, or pasta.

Are these keto-friendly?

Not as written, but use almond flour instead of breadcrumbs for a lower-carb version.

Can I use other cheeses?

Yes, try provolone, fontina, or a blend of Italian cheeses.

Why salt the eggplant first?

It helps reduce bitterness and moisture for a better texture.

Are these good for kids?

Yes — the cheesy topping and small size make them kid-friendly and easy to eat.

Conclusion

Mini Eggplant Parmesan Rounds with Mozzarella and Marinara are a flavorful, elegant alternative to the classic baked dish. Perfect for appetizers, snacks, or light dinners, they deliver all the richness of eggplant parm with less fuss and more crispness. Try them once, and they’ll become a regular part of your rotation.

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