'Impatient Foodie' Elettra Wiedemann's muffin tin eggplant parmigiana recipe

Add this meal to your weekday summer table.

Elettra Wiedemann prepares three weekday meal fixes for the summer that cut down time for a fast and easy summer feast.
Servings:Over 8
Difficulty: Easy
Cook Time: min

Elettra Wiedemann is a former fashion model whose blog and new cookbook, both titled "Impatient Foodie," feature shortcuts and recipes for busy people who want delicious meals. Try Wiedemann's recipe for muffin tin eggplant parmigiana that cuts down on preparation and cooking time by using a muffin pan.


  • 3 small eggplants, unpeeled, thinly sliced in rounds
  • 2 tablespoons extra virgin olive oil, plus more for greasing the muffin tins
  • Kosher salt
  • 1 1/2 cups whole-milk ricotta cheese
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup high-quality marinara sauce
  • 1/2 pound mozzarella cheese, quartered and sliced (you need 24 slices)
  • Cooking Directions

    Preheat the oven to 375 degrees. Evenly coat a 15 by 10-inch baking sheet with the two tablespoons of olive oil.

    Cut the eggplant into 16 slices per eggplant for 4 slices of eggplant per muffin cup. Place the eggplant slices in one layer on the oiled baking sheet and flip to coat both sides. Season all the eggplant slices with an even sprinkle of salt.

    Bake until the eggplant is soft and malleable, about 15 minutes.

    Meanwhile, grease 12 cups of a muffin tin with olive oil.

    Remove the eggplant from the oven and reduce the oven temperature to 350 degrees.

    In a medium bowl, stir together the ricotta, basil, pepper, and half teaspoon salt.

    Assemble the ingredients in the following order in the muffin cups. Sauce, two slices of eggplant, ricotta mixture, one slice mozzarella. Repeat the layering.

    Bake until the mozzarella is browned and the sauce is bubbling, about 30 minutes. Allow to cool slightly before removing from the muffin tin.

    Recipe courtesy Elettra Wiedemann.

    Recipe Summary

    Main Ingredients: eggplant, mozzarella cheese, tomato

    Course: Main Course

    More Recipes You May Like
    'Impatient Foodie' author shares quick meal hacks for summer
    Elettra Wiedemann prepares three weekday meal fixes for the summer that cut down time for a fast and easy summer feast.
    'Impatient Foodie' Elettra Wiedemann's Lotte's Mess recipe
    Add this quick and easy dessert to your summer table.
    'Impatient Foodie' Elettra Wiedemann's Rossellini spaghetti recipe
    Add this pasta dish to your weekday summer meal list.
    Carmine's Eggplant Parmigiana
    With 'Eat and Greet,' You Can Cook Along With the Chefs
    Labor-Inducing Eggplant Parmigiana
    Scalini's Restaurant Serves a Powerful Eggplant Parmigiana
    Eggplant Parmigiana
    From 'Chef's Table'
    Mario Batali's Grilled Eggplant Parmesan
    A classic Italian dish from Mario Batali
    Mario Batali's Eggplant Parmigiana Packets
    A Healthier Take on a Traditional Italian Meal