Toaster Oven Eggplant Parmesan
Craft a sophisticated eggplant parmesan right in your toaster oven. This recipe combines crispy baked eggplant slices, rich marinara sauce, and melted cheese for a delightful dinner for two.
Why This Works in a Toaster Oven
The toaster oven provides the perfect environment to achieve crispy eggplant slices without excessive oil, while the compact space ensures even cooking and melting of the cheese.
Toaster Oven Setup
- Temperature: 400°F (205°C)
- Setting: Bake
- Convection: Yes
- Rack Position: Middle
- Pan Size: 9 x 6 in (23 x 15 cm)
- Batch Size: 2 servings
- Cook Time: 30-35 minutes
- Rotate Pan: Yes, halfway through
- Ready When: The cheese is bubbly and golden, and the eggplant is fork-tender.
💡 No convection setting? No problem — keep the same temperature, add about 2–3 extra minutes, and rotate the pan once partway through so everything cooks evenly.
Ingredients
Eggplant Preparation
- 1 small eggplant (about 250 g), sliced into 4 rounds
- 1/2 teaspoon salt
- 1/4 cup (30 g) all-purpose flour
- 1/2 cup (50 g) breadcrumbs
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg, beaten
Sauce and Topping
- 1 cup (240 ml) marinara sauce
- 1/2 cup (57 g) shredded mozzarella cheese
- 1 tablespoon (5 g) chopped fresh basil
Equipment
- Toaster oven
- 9 x 6 in (23 x 15 cm) baking pan
- Mixing bowl
- Shallow dishes for breading
- Parchment paper
- Cooling rack
Instructions
- Preheat the toaster oven to 400°F with convection on.
- Slice the eggplant into 4 even rounds, about 1/2 inch thick. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with a mixture of breadcrumbs and Parmesan cheese.
- Dredge each eggplant slice in flour, then dip in egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.
- Place the breaded eggplant slices on a parchment-lined baking pan. Bake in the preheated toaster oven for 15–20 minutes, flipping halfway through, until golden brown.
- Remove the eggplant from the oven. Spread a thin layer of marinara sauce on each slice, then top with mozzarella cheese.
- Return the pan to the toaster oven and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
- Enjoy this gourmet toaster oven treat with a side of fresh basil and savor every bite!
How to Know It's Ready
The cheese is bubbly and golden, and the eggplant is fork-tender.
Troubleshooting
- Ensure the eggplant slices are evenly coated with breadcrumbs to prevent sticking.
- If the eggplant is browning too quickly, reduce the temperature slightly or cover with foil.
- Check the cheese frequently to prevent over-browning.
- If the eggplant is not tender, bake for an additional 5 minutes.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster oven at 350°F until warmed through.
Variations
- Add a layer of sliced tomatoes on top of the eggplant before baking for extra flavor.
- Use different cheeses such as provolone or fontina for a unique twist.
- Incorporate a pinch of red pepper flakes into the marinara sauce for a spicy kick.
FAQ
Can I use a different type of cheese?
Yes, provolone or fontina can be used for a different flavor profile.
How do I prevent the eggplant from getting soggy?
Salt the eggplant slices and pat them dry to remove excess moisture.
Can this be made ahead of time?
You can prepare the eggplant slices ahead and refrigerate them. Bake and assemble just before serving.
Do I need to peel the eggplant?
Peeling is optional; the skin adds texture and nutrients.