I
got this idea from Katie Bell and they turned out super yummy!! I
kinda improvised this recipe but you could use whatever you like in
Eggplant Parm. I adapted from this recipe only mini style. This made 5
little ramaken sized mini parms... there would have been more if I
hadn't snacked on the fried eggplant :D
Slice 1 medium eggplant in 1/4" thick slices
Coat in breading according to the recipe and fry
Mix remaining egg with a few tablespoons of ricotta
Spray ramaken with cooking spray
Layer with Emily's Healthy Marinara, eggplant, ricotta mixture, 1 thin slice of fresh mozzarella and a handful of grated parm. Repeat with eggplant, marinara and grated parm for top layer. Each ramaken will only hold 2 slices of eggplant with the other ingredients. They might overflow a bit but smooch it down as much as possible before baking.
Bake at 350 for about 40 min (I didn't use a timer so i don't really know how long it took.) Sauce should be bubbling and cheese melted.
http://www.foodnetwork.com/recipes/tyler-florence/eggplant-parmesan-recipe/index.html
Slice 1 medium eggplant in 1/4" thick slices
Coat in breading according to the recipe and fry
Mix remaining egg with a few tablespoons of ricotta
Spray ramaken with cooking spray
Layer with Emily's Healthy Marinara, eggplant, ricotta mixture, 1 thin slice of fresh mozzarella and a handful of grated parm. Repeat with eggplant, marinara and grated parm for top layer. Each ramaken will only hold 2 slices of eggplant with the other ingredients. They might overflow a bit but smooch it down as much as possible before baking.
Bake at 350 for about 40 min (I didn't use a timer so i don't really know how long it took.) Sauce should be bubbling and cheese melted.
http://www.foodnetwork.com/recipes/tyler-florence/eggplant-parmesan-recipe/index.html
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