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Mini Eggplant Parmesan Skillet Cups are a delightful and innovative twist on the classic Italian dish that combines the rich flavors of eggplant, marinara sauce, and gooey parmesan cheese. This dish appeals to a wide range of palates, offering a satisfying and hearty option for both vegetarians and meat lovers alike. The individual serving sizes make them perfect for entertaining or simply enjoying a cozy meal at home. With their charming presentation and comforting flavors, these skillet cups promise to be a hit at any dinner table.

Mini Eggplant Parmesan Skillet Cups

Discover a delicious twist on a classic dish with Mini Eggplant Parmesan Skillet Cups! These charming individual portions combine rich eggplant, tangy marinara, and gooey parmesan cheese, making them perfect for any occasion. Ideal for vegetarians and meat lovers alike, these skillet cups are not only easy to make but also a healthy option packed with fiber and antioxidants. Enjoy the comforting flavors and creative presentation that will impress your guests and elevate your dining experience!
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Ingredients
  

2 medium eggplants, sliced into 1/4-inch thick rounds

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably Italian-style)

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 cups marinara sauce (store-bought or homemade)

1 1/2 cups ricotta cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish

Olive oil for frying

Instructions
 

Prepare the Eggplant: Place the sliced eggplant rounds on a large baking sheet lined with paper towels. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse the eggplant slices and pat them dry with paper towels.

    Setup the Breading Station: In one shallow dish, place the flour. In a second bowl, add the beaten eggs. In a third bowl, combine the breadcrumbs, garlic powder, oregano, salt, and pepper.

      Bread the Eggplant: Dredge each eggplant slice in the flour, shaking off the excess, then dip it into the beaten eggs, and finally coat it in the breadcrumb mixture. Set aside.

        Cook the Eggplant: Heat a large skillet over medium heat and add enough olive oil to cover the bottom. Once hot, fry the eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Use tongs to transfer the fried slices to a paper towel-lined plate to drain excess oil.

          Assemble the Cups: In the same skillet, layer the cooked eggplant slices at the bottom to form a base. Spoon a layer of marinara sauce over the eggplant. Then dollop portions of ricotta cheese over the sauce and sprinkle a layer of mozzarella and Parmesan cheese.

            Bake: Turn the heat to medium-low, cover the skillet, and let the Mini Eggplant Parmesan Cups cook for about 5-7 minutes, or until the cheeses are melted and bubbly.

              Serve: Garnish with fresh basil leaves before serving. Use a spatula to carefully lift out individual servings, and enjoy your delicious Mini Eggplant Parmesan Skillet Cups!

                Prep Time, Total Time, Servings: 30 minutes | 45 minutes | 4 servings