Description
Mini Eggplant Parmesan Rounds with Mozzarella and Marinara are crispy baked eggplant slices topped with savory marinara and melted mozzarella cheese. This lighter, portion-friendly version of a classic Italian dish is ideal for appetizers, side dishes, or light meals.
Ingredients
Units
Scale
- 1 medium eggplant, sliced into 1/2-inch rounds
- Salt, for sweating the eggplant
- 2–3 tablespoons olive oil (or egg wash for coating)
- 1 cup breadcrumbs (regular or panko)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning or oregano
- 1 cup marinara sauce
- 1 cup shredded or sliced mozzarella cheese
- Fresh basil or parsley, for garnish
Instructions
- Slice the eggplant into ½-inch rounds and place on a paper towel-lined tray. Sprinkle with salt and let sit for 20–30 minutes to draw out moisture. Pat dry.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and brush or spray lightly with olive oil.
- Mix breadcrumbs, Parmesan, and Italian seasoning in a bowl. Dip each eggplant round into olive oil or egg wash, then dredge in the breadcrumb mixture. Arrange on the baking sheet.
- Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
- Top each baked round with a spoonful of marinara sauce and mozzarella cheese. Return to the oven for 5–7 minutes, until cheese is melted and bubbly.
- Garnish with fresh basil or parsley and serve warm.
Notes
- Use gluten-free breadcrumbs or almond flour for a gluten-free or keto-friendly version.
- To keep rounds crispy, avoid overloading with sauce and bake at high heat.
- Freeze the baked rounds without sauce and cheese for later use.
- Use red pepper flakes for a spicy version or swap cheese for plant-based for vegan diets.
Nutrition
- Serving Size: 3 rounds
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg