Description
Crispy Eggplant Parmesan Bites are a delicious and satisfying vegetarian appetizer or light meal. These mini eggplant slices are breaded with a flavorful mixture of panko breadcrumbs, parmesan, and Italian spices, then baked until golden and crispy. Topped with marinara sauce and melted mozzarella, they offer all the classic comfort of eggplant parmesan in a convenient, snackable size that stays crisp, never soggy.
Ingredients
Scale
Eggplant and Breading
- 2 medium-sized eggplants, cut into 1/2-inch thick slices
- 2 eggs, beaten
- 1½ cups panko breadcrumbs (gluten-free if preferred)
- ¾ cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Toppings and Garnish
- 1 cup marinara sauce
- 1½ cups shredded mozzarella cheese
- Fresh basil (for garnish)
- Additional parmesan cheese (for garnish)
- Red pepper flakes (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the eggplant bites.
- Prepare Breading Station: Set up two bowls – in the first bowl, beat the eggs thoroughly. In the second bowl, combine panko breadcrumbs, grated parmesan cheese, Italian seasoning, garlic salt, garlic powder, and paprika. Stir this mixture well to evenly distribute the spices.
- Bread Eggplant Slices: Dip each eggplant slice first into the beaten eggs, letting excess drip off, then coat thoroughly in the breadcrumb mixture. Ensure each slice is evenly coated for maximum crispiness.
- Arrange on Baking Sheet: Place the breaded eggplant slices in a single layer on a lightly greased baking sheet. Lightly spray the tops with cooking oil to promote browning.
- Bake Until Crisp: Bake in the preheated oven for 10 minutes. Flip the slices and bake for an additional 5 to 10 minutes until the exterior is golden brown and crisp. Cooking time may vary depending on eggplant thickness.
- Add Marinara and Cheese: Spoon a small amount of marinara sauce over each baked eggplant slice, then sprinkle with shredded mozzarella evenly across the top.
- Bake to Melt Cheese: Return the eggplant bites to the oven and bake for another 5 to 10 minutes until the mozzarella has fully melted and has started to brown slightly.
- Garnish and Serve: Remove from the oven and garnish with fresh basil leaves, additional parmesan cheese, and a sprinkle of red pepper flakes to taste. Serve warm for best flavor and texture.
Notes
- These bites make for a perfect vegetarian appetizer or a light, healthy meal option.
- The use of panko breadcrumbs ensures a crispy texture that prevents the eggplant from becoming soggy.
- Adjust the amount of red pepper flakes according to your spice preference.
- Gluten-free panko breadcrumbs can be used to accommodate dietary restrictions.
- Crispiness may vary based on eggplant slice thickness; thinner slices will crisp up quicker.
Nutrition
- Serving Size: 3 slices (approximately 1/4th of recipe)
- Calories: 394 kcal
- Sugar: 14.6 g
- Sodium: 1076 mg
- Fat: 15.6 g
- Saturated Fat: 7.8 g
- Unsaturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 44.7 g
- Fiber: 10.6 g
- Protein: 22.1 g
- Cholesterol: 131 mg
