Crispy Eggplant Parmesan Bites

Ingredients

Here’s a quick overview of what you’ll need for this easy dish. Find exact measurements in the printable recipe card at the bottom of the page.

• Eggplants – For even cooking, try to choose two that are roughly the same size. These should be sliced evenly, about 1/2″ thick.
• Eggs – This is the binding agent to make sure the breading sticks to your eggplant slices. If you would like to use something else, check here for the best egg substitutes.
• Panko breadcrumbs and parmesan cheese – These two ingredients create the crispy breading. I used gluten-free panko. If you would like to make these low-carb, you could probably substitute pork rind panko. For parmesan, you want the powdered/grated version in the can because it crisps up and sticks to the eggplant better than shredded or fresh parmesan.
• Seasonings: Italian seasoning, garlic powder, garlic salt, paprika
• Marinara – Feel free to make your own or use store-bought. Any flavorful roasted tomato sauce will do.
• Mozzarella cheese – Shredded. I don’t recommend fresh mozzarella as the excess moisture can lead to the breading becoming soggy.
• Possible garnishes: fresh basil, oregano, or thyme, extra parmesan, red pepper flakes, a drizzle of alfredo sauce or pesto, kosher salt to taste

How to make a baked eggplant appetizer

This recipe is simple, and you will need two bowls for your breading station plus a baking sheet. Here’s a step-by-step guide to making these with the perfect crunch!

Prep

Start by preheating the oven to 400 degrees and lightly spraying a baking sheet with oil (set it aside for now). Cut your eggplants into round slices, each about 1/2-inch thick, then set those aside as well. Grab two shallow bowls or pie plates for your breading station — Fill one with the parmesan, breadcrumbs, and seasonings, then fill the other with the beaten eggs.

Bread eggplant

Dip the eggplant rounds into the beaten egg bowl, then place it into the bowl with the breadcrumb mixture. Carefully coat, lightly pressing the breading onto the eggplant so that it sticks better. Repeat until every piece of eggplant is covered, placing each breaded round onto the greased baking sheet. Leave a bit of room around each one to help the edges get nice and crisp.

TIP: I find it easiest to have one “wet” hand that deals with the eggplant in the egg mixture, then one “dry” hand that deals with the bread crumbs. Feel free to use tongs or forks, but I feel like the breading does not stick as well.

Bake

Place the full baking sheet into the preheated oven and bake for 10 minutes. Flip each piece and bake for another 5-10 minutes until golden brown with a crispy exterior. Your cooking time will depend on the size and thickness of your eggplant.

Add sauce and cheese

Pull the baking sheet from the oven once the eggplant is tender and breading is crispy. Lightly spoon a little marinara onto each eggplant slice, then top with shredded mozzarella. Once all are covered, return the pan to the hot oven and bake an additional 5-10 minutes until the cheese is melted and has begun to brown.