Just like my mother, I cannot live without eggplant. One of my favorite ways to make eggplant, these mini eggplant parmesan cups provide a full meal and are quicker, lighter and healthier than the original heavy traditional version.
1 medium eggplant, peeled
Vegan, gluten-free breadcrumbs (if unseasoned, you can season with salt, pepper, dried oregano and basil)
1/2 cup tomato sauce
3-4 ounces vegan shredded cheese
Olive, canola or safflower oil for frying
2 tablespoons parsley, chopped
Preheat the oven to 375 degrees F and oil a 12 regular muffin pan. Cut the eggplant in half lengthwise, then cut across, then cut 1/4 inch thick slices. Wet the slices then dip them into the bread crumbs. Fry the slices in the oil on each side until they are browned and softened. Pack the cups of the pan with the fried eggplant slices on the bottom and up the side as possible. Add parsley, 1 tablespoon of sauce, and then sprinkle the shredded cheese and Parmesan over the cups. Bake for 35 minutes or until medium brown. Let the eggplant cool in the pan then loosen with a knife and scoop out each cup carefully, using a spoon. Serve warm.