Eggplant Parmesan Bites
Eggplant Parmesan Bites are a delicious and crispy twist on the classic Eggplant Parmesan. These bite-sized pieces are coated in a golden breadcrumb crust, then topped with marinara sauce and melted cheese, making them the perfect appetizer or snack. You can either fry or bake them, depending on your preference for a lighter or crunchier bite. Easy to prepare and full of flavor, these bites are a great way to enjoy eggplant in a fun, bite-sized form!
Equipment
- 1 medium to large skillet (for frying)
- 1 large baking sheet (for baking, if preferred)
- 3 shallow bowls (for breading station)
- 1 sharp knife (for cutting the eggplant)
- 1 Cutting board
- 1 large spoon or ladle (for marinara sauce)
- 1 parchment paper (optional, for baking)
- Paper towels (for draining fried eggplant bites)
Ingredients
- 1 medium eggplant sliced into 1-1.5 inch pieces
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups breadcrumbs or panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for frying
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves optional, for garnish
Instructions
Prepare the Eggplant:
- Wash the eggplant and slice it into 1 to 1.5-inch pieces.Place the pieces on a tray or baking sheet, sprinkle with salt, and let them sit for 20-30 minutes to draw out moisture. Pat the pieces dry with paper towels after.
Set Up the Breading Station:
- In one shallow bowl, add the flour. In a second bowl, beat the eggs.In a third bowl, combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and pepper.
Coat the Eggplant:
- Dip each eggplant piece into the flour, followed by the beaten egg, and then coat it with the breadcrumb mixture. Press lightly to ensure the breadcrumbs stick.
Fry or Bake the Eggplant Bites:
- To Fry: Heat olive oil in a skillet over medium heat. Fry the eggplant pieces in batches for 3-4 minutes on each side, until golden and crispy.Transfer the cooked bites to a paper towel-lined plate to drain excess oil.
- To Bake: Preheat the oven to 400°F (200°C). Arrange the breaded eggplant pieces on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Top with Sauce and Cheese:
- Place each eggplant bite on a baking sheet, spoon a small amount of marinara sauce over each, and sprinkle shredded mozzarella cheese on top. Bake for 5 minutes or until the cheese is melted and bubbly.
Serve and Garnish:
- Remove from the oven and garnish with fresh basil leaves (optional). Serve immediately with extra marinara sauce for dipping.
Notes
Recipe Notes:
- Eggplant prep: Be sure to salt and drain the eggplant to remove excess moisture and bitterness for a crispy result.
- Frying vs. Baking: If you prefer a lighter version, baking is a great option. However, frying gives the eggplant a golden, extra-crispy exterior.
- Cheese Variations: Feel free to swap the mozzarella for your favorite cheese, like provolone or gouda, for a different flavor.
- Make Ahead: You can prepare these bites ahead by breading them and storing them in the fridge for up to 24 hours before cooking. Alternatively, freeze them and cook directly from frozen for an easy option later.
- Vegan Option: Use a dairy-free cheese and a vegan egg replacement to make these bites vegan-friendly.