Get the Recipe: Crispy Eggplant Parmesan Bites
These Crispy Eggplant Parmesan Bites are perfect for a vegetarian appetizer or simple, healthy meal! It's like mini eggplant parm that won't get soggy.
Ingredients
- 2 medium-sized eggplants, cut into 1/2-inch thick slices
- 2 eggs, beaten
- 1½ cups panko breadcrumbs, I used gluten-free
- ¾ cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 cup marinara
- 1½ cup shredded mozzarella
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Equipment
- Shallow Bowls
- JOHO Baking Sheet Pans Cookie Sheet,Nonstick Bakeware Cookie Pan Set,Cookie Baking Pan for oven,2-Piece,Gold
Instructions
- Preheat oven to 400 degrees F.
- Set up a breading station: Bowl 1: Beaten eggsBowl 2: Panko breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, garlic salt and paprika, stir mixture to combine.
- Dip the sliced eggplant rounds into the beaten egg, then the breadcrumb mixture.
- Place the breaded eggplant rounds on a lightly greased baking sheet in a single layer. Lightly spray the tops of the eggplant slices with cooking oil.
- Bake the eggplant slices 10 minutes, flip and bake for another 5-10 minutes until golden brown and have a crisp exterior. (cooking time will vary depending on thickness of eggplant).
- Lightly spoon the marinara on the eggplant slices and top with mozzarella. Place the eggplant back in the oven and bake 5-10 minutes until the cheese is melted and begun to brown.
- Garnish with fresh basil, parmesan and red pepper flakes.
Serving: 3 slices (or 1/4th of recipe), Calories: 394kcal, Carbohydrates: 44.7g, Protein: 22.1g, Fat: 15.6g, Cholesterol: 131.4mg, Sodium: 1075.9mg, Fiber: 10.6g, Sugar: 14.6g
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