you're making mealtime meaningful.
Whenever we’re not sure of what to have for dinner, we turn to eggplant parmesan. It’s pretty good for you, considering it’s stuffed to the brim with veggies, and it’s not difficult to make, even after a long day. Whether you make a homemade tomato sauce or use store-bought is up to you – sometimes you need a little shortcut! – it comes together deliciously either way!
Here, we took all the classic elements for eggplant parmesan (breaded eggplant, parmesan cheese and tomato sauce), and just made them…mini. It’s easy to bread these little guys in a hurry, since you can toss them all in the flour and roll them around, then a quick egg bath and a visit to the seasoned breadcrumbs makes them ready for a dip in your frying oil. They’re perfectly golden brown and full of flavor, trust us, these bite-sized snacks don’t disappoint!
Eggplant Parmesan Bites
Yield(s): Serves 4-6
30 minutes
you're making mealtime meaningful.
Ingredients
- 2 eggplants, peeled and cut into 1-inch cubes
- 2 cups seasoned breadcrumbs
- 2 tablespoons dried basil
- 3/4 cup parmesan cheese, grated
- 3 eggs, lightly beaten
- 1 cup all-purpose flour
- 1 1/2 teaspoon salt
- oil for frying
- 2 tablespoons water
- fresh parsley, to taste, chopped
- tomato sauce, garnish
Preparation
- Heat 2 inches of olive oil in a large pot over medium-high heat. Oil is ready when water droplets sizzle when dropped into it.
- Place cubed eggplant in a colander and sprinkle with salt, toss to mix together, then let rest 30 minutes as excess water drains.
- Combine breadcrumbs, parmesan cheese and dried basil in a medium bowl and whisk together.
- In a second bowl, whisk together eggs and water.
- Place flour in a third, shallow bowl. Season each dish generously with salt and pepper.
- Working in small batches, dredge cubed eggplant in flour until completely coated.
- Shake off excess, then dunk eggplant in egg wash. Shake off excess again and dredge in breadcrumb mixture.
- Once you’ve coated all the eggplant, work in batches and carefully lower eggplant into hot oil and fry for 30-45 seconds, or until golden brown.
- Transfer to a paper towel-lined plate to drain and serve hot, garnished with fresh parsley and dipped in tomato sauce. Enjoy!