Eggplant Parmesan in a Mini Folios Cheese Cup

Recipe Description

These mini cheese cups are bound to stop the show at your next party. Wildly delicious to eat and ultra-fancy to look at, they'll have guests wondering where you hid the caterer! The delicious cups are perfect for a finger-licking good hors d'oeuvres or for a plate-cleaning main course. Best of all, the cups are made from Folios Cheese Wraps, which are lactose-, grain- and gluten-free, and have only 1g of carbs, making them the best choice for a low-carb diet. Please everyone you know with these unbeatably cheesy and unique eggplant parm bites. Nobody has to know they're easy to make - that'll be our little secret.

Recipe Directions

1. Preheat oven to 400°F & prepare tin by spraying with cooking spray.
2. Prepare mini Folios cups by taking a Folios Cheese Wrap and cutting it into 4 equal pie slices.
3. Then microwave each slice on parchment one at a time 25-30 seconds, depending on the power of your microwave.
4. 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 until all 12 mini cups are pre-made.
5. The cups should be prepared ahead.
6. 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).
7. 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).
8. Divide the eggplant mixture evenly into the 12 cups. Sprinkle mozzarella and grated parmesan evenly over the 12 cups.
9. Bake in the muffin pan on lower rack for 8-10 min, until golden brown and bubbly.
10. Remove and let stand for 5 min.
11. Transfer to a serving platter. Use a small spoon to loosen and remove from the pan. Serve warm or room temperature.