Baby Eggplant Parmigiana

This Baby Eggplant Parmesan features tiny baby eggplants layered with marinara, creamy ricotta, and gooey mozzarella, then baked to perfection for a rich and flavorful side or appetizer.

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Dinner, Entrees, Lunch, Main Course, Side Dish, Vegetables

Cuisine American, Italian

Servings servings

Calories 242.4 kcal

Ingredients

1 pound baby eggplants, 8-12 pieces halved
1-2 tablespoons olive oil
1 tablespoon finely chopped parsley
1 cup ricotta
1 cup freshly grated mozzarella cheese
¼ cup parmesan or Locatelli cheese
1 cup marinara sauce
fresh basil leaves
salt and pepper to taste

Instructions

Adjust the oven rack to the middle position and heat the oven to 400°F (200°C). Prepare a baking pan with a sheet of parchment paper.
Slice each little eggplant in half. Scoop out the seeds with a small spoon or melon baller. Brush each eggplant lightly all over with olive oil. Place all eggplants with the cut side down on the pan. Roast for 10 minutes or until tender.
In a medium bowl, mix ricotta with chopped parsley and parmesan cheese. Season with a little salt and pepper. Stuff each roasted eggplant half with the cheese mixture.
Top each eggplant half with a tablespoon of shredded mozzarella. Place the pan back in the oven for 5 minutes until the cheese is hot and melted.
Let cool on baking sheet until cool enough to handle. Serve with warm marinara sauce and garnish with basil leaves.

Notes

VARIATIONS

FAIRY TALE EGGPLANTS: Fairytale or graffiti eggplants, about 3 inches long with white stripes, can be used instead of traditional baby eggplants for eggplant parmigiana.

SPICE: For a little extra spice, you can top each eggplant half with chili pepper flakes or some hot sauce.

CHEESE: I used Locatelli, a grass-fed Romano cheese made from sheep’s milk. You can swap it with your favorite Parmesan.

MEAT: You can stuff the eggplants with a little sauteed ground beef or Italian sausage. Combine the cooked meat with the ricotta cheese and stuff the eggplants.

STORAGE

Store the eggplant in a single layer in an airtight container for 2-3 days in the refrigerator. Freezing is not recommended.

Nutrition

Calories: 242.4kcalCarbohydrates: 12.1gProtein: 13.6gTotal Fat: 16.4gSaturated Fat: 8.3gCholesterol: 46.9mgSodium: 520.3mgPotassium: 519.5mgFiber: 4.4gSugar: 6.6gNet Carbohydrates: 7.8g

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