I am a huge fan of Italian dishes for a long time, one of the famous dishes being Baby Eggplant Parmesan. it is a mouth-watering dish that my grandmother taught me when I was little, and my family loves it too.
It is made by cooking eggplant with delicious tomato sauce and cheese. I made it for so many people and everyone always loves it, whether we are having a big family dinner or a party with friends.
In this article, I will share with you an easy baby eggplant parmesan recipe for making. It is healthy and tasty, which will impress your taste buds.
Apart from being delicious in taste, also helps our body to stay healthy as it contains good nutrients and is cooked in a healthy way.
It’s like eating something really healthy that doesn’t have a lot of calories. It is full of healthy nutrients that are really good for your body like vitamins and fibre. It also contains important nutrients like potassium and manganese.
How To Make Baby Eggplant Parmesan
This Baby Eggplant Parmesan Recipe requires only a few ingredients and doesn’t require a lot of effort. The delightful treat takes less than half an hour to prepare and serve. Here is a step-by-step guide to making Baby Eggplant Parmesan.
Ingredients To Make Baby Eggplant Parmesan
For The Sauce:
Extra-virgin olive oil = 2 tablespoons
large clove garlic (peeled and smashed) = 1
Shallot (chopped) = 1
Kosher salt = 1/4 teaspoon
Jarred tomato-basil sauce (such as Giada De Laurentiis for Target) = 1 cup
Fresh basil (finely chopped)= 1/4 cup
Dried oregano = 1 teaspoon
Dried red pepper flakes (crushed) = 1/8 teaspoon
Balsamic vinegar = 1/4 teaspoon
For The Eggplant:
All-purpose flour = 1/2 cup
Freshly ground black pepper = 1/4 teaspoon
Panko breadcrumbs = 1 cup
Large egg whites = 2
Japanese eggplants (sliced into 1/4-inch-thick slices) = 2
Olive oil = 2/3 cup
Whole-milk mozzarella (coarsely grated) = 1/2 cup (packed)
Parmesan (finely grated)= 1/2 cup
Small fresh basil leaves (For garnish)
Step By Step Instructions To Make Baby Eggplant Parmesan
For The Sauce
Step 1
In A medium saucepan, heat the oil over high heat. Add shallots garlic and salt. Stir for about 2 minutes or until fragrant.
Step 2
Add the tomato sauce, oregano, basil and red pepper (crushed). Simmer the sauce for about 5 minutes or until the flavours blend and the sauce thickens, stirring continuously. stir in the vinegar.
For The Eggplant
Step 3
In a shallow bowl, combine flour, salt and pepper. Add the panko breadcrumbs to another shallow bowl.
Step 4
In a medium bowl, whisk the egg whites until frothy. Take each slice of eggplant and dip it into the flour mixture. Then, dip it into the beaten egg whites. Finally, coat it completely by dipping it into the panko breadcrumbs.
Step 5
In a medium skillet, heat the oil over medium-high heat for about 2-3 minutes.
Step 6
Add half the eggplant slices into the skillet and cook for about 1-2 minutes or until golden brown.
Step 7
Transfer the eggplant to a plate that is lined with a paper towel.
Step 8
Preheat a broiler. in a small bowl, combine the mozzarella and Parmesan until well blended.
Step 9
Pour about one heaping teaspoon of the sauce on each slice of eggplant. Add a rounded teaspoon of the cheese mixture on top, spreading it out to cover the slice and pressing gently so it sticks.
Step 10
Transfer the eggplant slices to a rimmed baking sheet. Broil for about 1 to 2 minutes or until the cheese melted.
Step 11
Place the mini eggplant Parmesans on a platter and decorate each one with a small basil leaf. Allow them to sit for 2 to 3 minutes before serving.
Frequently Asked Questions
Can I make Baby Eggplant Parmesan ahead of time?
Yes, you can prepare Baby Eggplant Parmesan ahead of time and refrigerate them. But keep one thing in mind before storing them in an airtight container.
Can I use a different type of cheese instead of mozzarella?
Yes of course, if you don’t have mozzarella cheese then don’t worry you can use other cheeses like provolone, or cheddar for this recipe.
Can I freeze Baby Eggplant Parmesan?
You can store Baby Eggplant Parmesan in the freezer. Just make sure it’s all cooked and cooled first. Wrap it well before putting it in the freezer. When you want to eat it again, take it out of the freezer and let it thaw in the fridge overnight. Then, heat it in the oven until it’s hot.
In Closing
I hope you enjoyed this recipe for Baby Eggplant Parmesan. it is a delicious and healthy dish that is perfect for kids who are interested in eating vegetables. It is made with small eggplants which are soft and mild in taste.
This dish is not only delicious but also good for your body. You can enjoy the flavours of Italy and feel good about eating healthy ingredients. So, give it a try and enjoy cooking and eating this dish! Thanks For Reading!
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Baby Eggplant Parmesan Recipe
Ingredients
For The Sauce:
- 2 tablespoons Extra-virgin olive oil
- 1 large clove garlic (peeled and smashed)
- 1 Shallot (chopped)
- 1/4 teaspoon Kosher salt
- 1 cup Jarred tomato-basil sauce (such as Giada De Laurentiis for Target)
- 1/4 cup Fresh basil (finely chopped)
- 1 teaspoon Dried oregano
- 1/8 teaspoon Dried red pepper flakes (crushed)
- 1/4 teaspoon Balsamic vinegar
For The Eggplant:
- 1/2 cup All-purpose flour
- 1/4 teaspoon Freshly ground black pepper
- 1 cup Panko breadcrumbs
- 2 Large egg whites
- 2 Japanese eggplants (sliced into 1/4-inch-thick slices)
- 2/3 cup Olive oil
- 1/2 cup Whole-milk mozzarella (coarsely grated)
- 1/2 cup Parmesan (finely grated)
- Small fresh basil leaves (For garnish)
Instructions
For The Sauce
- In A medium saucepan, heat the oil over high heat. Add shallots garlic and salt. Stir for about 2 minutes or until fragrant.
- Add the tomato sauce, oregano, basil and red pepper (crushed). Simmer the sauce for about 5 minutes or until the flavours blend and the sauce thickens, stirring continuously. stir in the vinegar.
For The Eggplant
- In a shallow bowl, combine flour, salt and pepper. Add the panko breadcrumbs to another shallow bowl.
- In a medium bowl, whisk the egg whites until frothy. Take each slice of eggplant and dip it into the flour mixture. Then, dip it into the beaten egg whites. Finally, coat it completely by dipping it into the panko breadcrumbs.
- In a medium skillet, heat the oil over medium-high heat for about 2-3 minutes.
- Add half the eggplant slices into the skillet and cook for about 1-2 minutes or until golden brown.
- Transfer the eggplant to a plate that is lined with a paper towel.
- Preheat a broiler. in a small bowl, combine the mozzarella and Parmesan until well blended.
- Pour about one heaping teaspoon of the sauce on each slice of eggplant. Add a rounded teaspoon of the cheese mixture on top, spreading it out to cover the slice and pressing gently so it sticks.
- Transfer the eggplant slices to a rimmed baking sheet. Broil for about 1 to 2 minutes or until the cheese melted.
- Place the mini eggplant Parmesans on a platter and decorate each one with a small basil leaf. Allow them to sit for 2 to 3 minutes before serving.
