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If you're seeking a scrumptious vegetarian dish that combines rich flavors with a delightful presentation, look no further than Mini Eggplant Parmesan Skillet Cups. This innovative take on the classic Italian favorite encapsulates all the beloved elements of eggplant Parmesan—layers of tender eggplant, savory marinara sauce, and gooey cheese—presented in charming, single-serving cups perfect for sharing. Whether served as an appetizer at a dinner party or a cozy weeknight meal, these skillet cups are bound to impress both vegetarians and meat-lovers alike.

Mini Eggplant Parmesan Skillet Cups

Discover the joy of Mini Eggplant Parmesan Skillet Cups, a delightful vegetarian twist on a classic favorite. These charming, single-serving cups feature layers of tender eggplant, savory marinara sauce, and gooey cheese, making them perfect for sharing at dinner parties or cozy weeknight meals. Rich in flavor and visually appealing, this dish is sure to impress both vegetarians and meat-lovers alike. Try this recipe and elevate your comfort food game!
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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 (Italian-style preferred)

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: Begin by laying the sliced eggplant rounds on a large baking sheet lined with paper towels. Generously sprinkle salt on both sides of the slices. Allow them to sit for about 30 minutes; this process helps to draw out excess moisture and bitterness from the eggplant. Afterward, rinse the slices under cold water to remove the salt, and pat them dry thoroughly with paper towels to ensure they are ready for frying.

    Set Up the Breading Station: Organize your breading ingredients for efficiency. In one shallow dish, pour in the flour. In a second bowl, place the beaten eggs. In a third bowl, mix together the breadcrumbs, garlic powder, dried oregano, salt, and black pepper. This will be your seasoned breadcrumb mixture.

      Bread the Eggplant: Working in batches for ease, take each eggplant slice and first dredge it in the flour, tapping off any excess. Next, dip the floured slice into the beaten eggs, ensuring it is fully coated. Finally, transfer the slice to the breadcrumb mixture, pressing gently to adhere the crumbs to the eggplant. Set each breaded slice aside on a clean plate.

        Cook the Eggplant: Heat a large skillet over medium heat and add enough olive oil to cover the bottom of the pan generously. Once the oil is hot and shimmering, carefully add the breaded eggplant slices in batches. Fry each slice for 3-4 minutes on each side, or until they are golden brown and crispy. Use tongs to remove the fried slices, transferring them to a paper towel-lined plate to drain any excess oil.

          Assemble the Cups: In the same skillet used for frying, layer the cooked eggplant slices evenly at the bottom to create a base for your cups. Spoon a generous layer of marinara sauce over the eggplant. Next, dollop portions of ricotta cheese on top, followed by a sprinkle of shredded mozzarella and grated Parmesan cheese for added richness.

            Bake: Reduce the heat to medium-low, then cover the skillet with a lid. Allow the Mini Eggplant Parmesan Cups to cook for about 5-7 minutes. You'll know they’re ready when the cheeses are melted, bubbly, and delightful.

              Serve: Before serving, garnish with fresh basil leaves for a burst of flavor and color. Use a spatula to carefully lift out individual servings of your delicious Mini Eggplant Parmesan Skillet Cups. Enjoy this mouthwatering dish with family or friends!

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