Eggplant Parmesan in a Crispy Mini–Parmesan Folios® Cheese Wraps™ Cup
3 Parmesan Folios® Cheese Wraps™
1 lb. eggplant cut into 1/2" cubes
1 tsp salt
1/3 cup jarred marinara sauce
2 tbsp. fresh basil, chopped
1/4 cup + 2 tbsp. parmesan grated
1/2 cup shredded mozzarella
Preheat Oven to 400F & prepare tin by spraying with cooking spray.
Prepare Mini Folios Cups by taking a Folios Cheese Wrap and cutting it into 4 equal pie slices.
Then microwave each slice on parchment 1 at a time 25-30 seconds, depending on the power of your microwave.
Remove and place in a section of a pre-sprayed mini muffin pan, pressing in gently till it forms a cup. It can be left in the pan to cool. Then repeat till all 12 mini cups are pre-made.
The cups should be prepared ahead.
Prepare eggplant Filling: Heat a large skillet on med-high, add 2 tbsp olive oil and heat for 15 seconds, then add eggplant cubes and salt, stir often until eggplant is golden brown and soft (about 10 - 12 min).
Remove from heat and stir in the marinara sauce, basil and 1/4 cup grated parmesan (leaving the remaining 2 tbsp. for topping at the end).
Divide the eggplant mixture evenly into the 12 cups. Sprinkle mozzarella and grated parmesan evenly over the 12 cups.
Bake in the muffin pan on lower rack for 8 - 10 min, till golden brown and bubbly.
Remove and let stand for 5 min.
Transfer to a serving platter. Use a small spoon to loosen and remove from the pan. Serve warm or Room Temperature.