Baked Eggplant Parmigiana Bites (Print Version)

Oven-baked eggplant with tomato, mozzarella, and parmesan, perfect for light meals or appetizers.

# What You'll Need:

→ Eggplant Layer

01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Tomato Sauce

05 - 1 1/4 cups tomato sauce
06 - 1 garlic clove, minced
07 - 1 tablespoon extra virgin olive oil
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon chili flakes (optional)
10 - Salt and pepper, to taste

→ Cheese Topping

11 - 5 ounces mozzarella cheese, shredded
12 - 2 ounces Parmigiano Reggiano, grated
13 - 1 tablespoon fresh basil leaves, chopped

# Steps to Follow:

01 - Preheat oven to 400°F (205°C). Arrange eggplant slices on a baking sheet lined with parchment paper. Brush both sides lightly with olive oil and season with salt and freshly ground black pepper.
02 - Bake eggplant slices for 20 minutes, flipping halfway through, until soft and lightly golden.
03 - While eggplant bakes, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté briefly. Stir in tomato sauce, dried oregano, chili flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
04 - Spoon a small amount of tomato sauce onto each roasted eggplant round. Scatter shredded mozzarella evenly, then top with grated Parmigiano Reggiano.
05 - Return baking sheet to oven and bake for an additional 10 minutes until cheese is bubbly and golden.
06 - Remove from oven and sprinkle with fresh basil. Serve warm as a light appetizer or snack.

# Additional Tips::

01 -
  • Uses easy to find ingredients for a healthy spin on a classic Italian favorite
  • Baked not fried so you get all the flavor with much less oil
  • Perfect way to highlight fresh seasonal aubergines
  • Amazing for parties or meal prepping ahead
02 -
  • Totally vegetarian
  • Great source of fiber and antioxidants
  • Stays delicious even after reheating
03 -
  • Always salt and rest aubergine slices before roasting to avoid sogginess
  • Use a thick and rich tomato sauce as watery sauce will make the bites limp
  • Broil the cheese topping for the last few minutes for beautifully golden and crispy results

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