the little things

when it comes to eating healthier, i try to make it as interesting as possible. steamed veggies just wont cut it for me!

eggplant is a great vegetable that i think is underutilized. i found  this recipe on another blog, Wishful Chef . it seemed like a good appetizer, snack, or side dish. it was easy, quick, and simple! additionally, there were very few ingredients which always makes life and grocery shopping easier.



mini eggplant, tomato, & mozzarella casseroles


  • 1/2 cup olive oil
  • 8 slices eggplant
  • 8 slices tomato
  • 8 slices fresh mozzarella
  • 1/2 cup or more bread crumbs (mixed with grated parmesan cheese, optional)
  • salt and pepper to taste
  • dried herbs (like parsley, oregano, or basil) for topping


preheat oven at 400°F.

heat a skillet with about 1 Tbsp cup olive oil on medium-high heat. make 8 slices each of the eggplant and tomato, about 1/2 inch thick rounds, toss with 1/4 cup of the olive oil, and season with salt and pepper.

sauté eggplant until golden brown, about 3-4 minutes on each side. eggplant is like a sponge, so if they seem dry in the skillet just add more olive oil, but don’t drown them.

assemble your ramekins first by placing the sautéed eggplant slices on the bottom, followed by tomato slices, then mozzarella slices and topped with about a tablespoon of bread crumbs. depending on the size of your ramekins, repeat this step once or twice, like a lasagna. sprinkle more bread crumbs, salt, pepper and dried herbs on top, then drizzle with a little olive oil

-assembling the ramekins-

-putting together the four casseroles-

-all ready to go-

-just before they go in the oven-

place ramekins on a baking sheet and bake for about 35 minutes or until the tops are golden brown and crisp. take them out of the oven & let the ramekins sit until cool enough to touch.

-just out of the oven-

-ready to eat!-

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