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RECIPE
12 INGREDIENTS 8 STEPS 2hr 30min

Individual Eggplant Parmigiana Strips

4.5
4 Ratings
These little individual eggplant parmigiana strips are so perfect for smaller portions with huge flavor. Serve on bread or with pasta for a complete meal!
Individual Eggplant Parmigiana Strips Recipe | SideChef
These little individual eggplant parmigiana strips are so perfect for smaller portions with huge flavor. Serve on bread or with pasta for a complete meal!
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
2hr 30min
Total Time
1hr 15min
Active Time
$0.95
Cost Per Serving

Ingredients

Servings
12
US / METRIC

Eggplant

to taste
1 pinch
Lawry's® Seasoned Salt
1/2 tsp
Garlic Powder
1 cup
Seasoned Breadcrumbs
as needed
Canola Oil
for frying

Assembly

6 slices
Prosciutto
3/4 cup
Marinara Sauce
Save Time,
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
130
FAT
4.4 g
PROTEIN
8.0 g
CARBS
15.0 g

Cooking Instructions

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Step 1
Trim the tops and bottoms of the Eggplants (2) and peel them both. Then trim away the rounded portions so that the eggplant is a rectangle. Slice the rectangles into 1/4 inch thick slices lengthwise to get lovely strips. You should get about 12 strips from the 2 eggplants.
Step 2
Put them in a colander over the sink and sprinkle them liberally with Kosher Salt (to taste) . This draws out the moisture and bitterness. Let it sit there for an hour.
Step 3
When the hour is up, it is time to bread the eggplant. Set up the breading line with the All-Purpose Flour (3/4 cup) , Lawry's® Seasoned Salt (1 pinch) , and Garlic Powder (1/2 tsp) whisked together in the first bowl, the Eggs (2) beaten thoroughly in the second bowl, and the Seasoned Breadcrumbs (1 cup) in the third bowl. Set up a plate on the end to hold the breaded eggplant.
Step 4
Put each piece through the line by coating it in seasoned flour first, then the egg, and finally the bread crumbs.
Step 5
When all of the eggplant strips are breaded, heat up about 2 inches of Canola Oil (as needed) in a large skillet over medium-high heat. When it starts to shimmer, fry the eggplant strips in batches of 4 for about 3 minutes on each side. When they are crispy and golden, transfer them to a plate lined with a paper towel to drain them.
Step 6
Once all of the strips are fried, it's time to assemble everything. Preheat the oven to 350 degrees F (180 degrees C) and get out two or three baking dishes, depending on how big they are. A 9 x 13 pan can hold 6-8 strips in one layer, while an 8 x 8 pan can hold 4.
Step 7
Take each Prosciutto (6 slices) slice and cut it in half lengthwise. Then wrap each eggplant strip in one of the strips of prosciutto before you place them in the baking dishes. Spread a tablespoon of Marinara Sauce (3/4 cup) on top of each prosciutto wrapped eggplant strip, then evenly sprinkle the Shredded Mozzarella Cheese (1 1/3 cups) on top of that. Finally, sprinkle the very top with the Dried Parsley (to taste) .
Step 8
Bake it all for 10-15 minutes, until the cheese is bubbly and the prosciutto gets crispy. Serve immediately! You can serve it on crusty bread for an eggplant parmigiana sandwich or over pasta with more warmed up marinara. Enjoy!
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Nutrition Per Serving
Calories
130
% Daily Value*
Fat
4.4 g
6%
Saturated Fat
1.6 g
8%
Trans Fat
0.0 g
--
Cholesterol
44.5 mg
15%
Carbohydrates
15.0 g
5%
Fiber
1.7 g
6%
Sugars
2.4 g
--
Protein
8.0 g
16%
Sodium
459.6 mg
20%
Vitamin D
0.2 µg
1%
Calcium
89.7 mg
7%
Iron
0.9 mg
5%
Potassium
127.9 mg
3%
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