Individual Italian Eggplant
Individual Italian Eggplant features tender baked eggplant topped with flavorful tomato sauce, cheese, and herbs, making a hearty, vegetarian-friendly dish full of classic Mediterranean flavors.
Ingredients
- 1/4 cup olive oil ⓘ
- 1/2 cup chopped onion ⓘ
- 1 clove garlic ⓘ
- 3 cans whole peeled tomatoes 14 1/2 to 16 oz. ⓘ
- 3 cans tomato sauce 8 oz. each ⓘ
- 1/4 cup chopped green bell pepper ⓘ
- 1 1/2 teaspoons dried rosemary leaves ⓘ
- 1 1/2 teaspoons dried oregano leaves ⓘ
- 1/2 teaspoon salt ⓘ
- dash of pepper ⓘ
- 1 cup onion cut into 3/4 inch pieces ⓘ
- 1 cup green bell pepper cut into 3/4 inch pieces
- 2 medium eggplants ⓘ
- 1 cup milk ⓘ
- 2 extra large eggs ⓘ
- 2 cups dry bread crumbs ⓘ
- 2 tablespoons dried parsley flakes ⓘ
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon dry Italian dressing mix ⓘ
Instructions
- Heat oil in a large saucepan or Dutch oven over medium-low heat.
- Add chopped onion and minced garlic; cook, stirring frequently, for 3 minutes.
- Add canned whole peeled tomatoes with juice and break up with a large spoon.
- Add tomato sauce, chopped green bell pepper, rosemary, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 1 hour.
- Add chopped onion pieces and green bell pepper; continue simmering for 10 minutes or until vegetables are tender.
- While sauce simmers, peel eggplants, remove ends, and slice into 1/2 inch thick slices lengthwise.
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease a baking pan large enough to hold eggplant in a single layer.
- In a shallow bowl, whisk together milk and eggs until well blended.
- In a separate shallow bowl, mix bread crumbs, parsley flakes, Parmesan cheese, and Italian dressing mix.
- Coat eggplant slices with flour, shaking off excess.
- Dip each slice into the milk mixture, then into the bread crumb mixture, coating evenly.
- Place coated eggplant slices in the prepared baking pan.
- Bake for 12 to 14 minutes or until very tender.
- Spoon enough sauce onto each eggplant slice to cover.
- Top with cheese slices.
- Continue baking for 1 minute or until cheese melts.
- Spoon remaining sauce onto serving plates and top with eggplant slices.
Tips & Substitutions
For a lighter version, consider using less oil and baking the eggplant slices without frying. If you don't have fresh rosemary or oregano, dried herbs work just fine. You can also substitute the eggplants with zucchini or squash for a different flavor. If you prefer a spicier kick, add some crushed red pepper flakes to the sauce. This dish pairs beautifully with Vegetable Minestrone.
Serving Suggestions
Serve the individual Italian eggplant slices with a side of crusty bread or a simple salad for a complete meal. They also pair nicely with pasta dishes like Spaghetti With Broccoli And Garlic Sauce. For an extra touch, sprinkle fresh basil or parsley on top before serving. This dish is perfect for entertaining or as part of a cozy family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant slices in a baking dish and cover with foil to prevent drying out. Heat in the oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Individual Italian Eggplant contains roughly 757 calories, with 16g protein, 98g carbohydrates, and 40g fat. It is an excellent source of iron (131% of the Daily Value), dietary fiber (127% of the Daily Value), and vitamin C (113% of the Daily Value). Note that it is relatively high in sodium, at 1179mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and eggplant slices the day before. Assemble the dish without baking and refrigerate. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the cooking time to ensure everything is heated through.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) or unsweetened applesauce. Both options will help bind the breading to the eggplant slices while keeping it vegan.
How do I know when the eggplant is done baking?
The eggplant slices are done when they are very tender and the cheese is melted and bubbly. You can also insert a fork or knife into the thickest part of the eggplant to check for tenderness. If it slides in easily, they're ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).