Description
Crispy Eggplant Parmesan Bites are a delicious and healthy vegetarian appetizer featuring breaded eggplant slices baked to golden perfection, topped with marinara sauce and melted mozzarella cheese for a flavorful, mini version of classic eggplant parm that stays crisp and satisfying.
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
- 1 cup marinara sauce
- 1½ cups shredded mozzarella cheese
Garnish
- Fresh basil leaves
- Extra parmesan cheese
- Red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the eggplant slices to crispy perfection.
- Prepare Breading Station: Set up two bowls; in the first bowl, beat the eggs thoroughly. In the second bowl, combine the panko breadcrumbs, grated parmesan cheese, Italian seasoning, garlic salt, garlic powder, and paprika. Stir to evenly blend all dry ingredients.
- Bread the Eggplant Slices: Dip each eggplant slice first into the beaten eggs, allowing excess to drip off, then coat evenly with the breadcrumb mixture. Ensure each slice is well coated for maximum crispiness.
- Arrange on Baking Sheet: Place the breaded eggplant slices on a lightly greased baking sheet in a single layer to promote even cooking. Lightly spray the tops of the eggplant rounds with cooking oil to help them brown and crisp.
- Bake Initially: Bake the eggplant slices for 10 minutes. After this time, carefully flip each slice and continue baking for an additional 5 to 10 minutes until slices are golden brown and crisp. The exact time will depend on the thickness of your eggplant slices.
- Add Toppings: Spoon a light layer of marinara sauce over each baked eggplant slice and then evenly sprinkle shredded mozzarella cheese on top.
- Final Bake: Return the topped eggplant slices to the oven and bake for an additional 5 to 10 minutes until the cheese is melted and begins to brown beautifully.
- Garnish and Serve: Remove from oven and garnish with fresh basil leaves, extra grated parmesan, and a sprinkle of red pepper flakes for a touch of spice. Serve warm.
Notes
- These bites make a perfect vegetarian appetizer or a simple, healthy meal option.
- Using gluten-free panko breadcrumbs makes this dish suitable for gluten-sensitive diets.
- Adjust the seasoning blend for personal preference or spice tolerance.
- Ensure eggplant slices are evenly coated and not too thick to achieve a crispy texture.
- Leftovers can be reheated in the oven to maintain crispness rather than microwaving.
Nutrition
- Serving Size: 3 slices (1/4th of recipe)
- Calories: 394 kcal
- Sugar: 14.6 g
- Sodium: 1075.9 mg
- Fat: 15.6 g
- Saturated Fat: 7.3 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 44.7 g
- Fiber: 10.6 g
- Protein: 22.1 g
- Cholesterol: 131.4 mg
