Description
These Crispy Eggplant Parmesan Bites are a delicious and healthy vegetarian appetizer or meal option. Featuring breaded and baked eggplant slices topped with marinara sauce and melted mozzarella, they offer a satisfying crunch without the sogginess of traditional eggplant parmesan. Perfect for sharing or a simple weeknight dinner.
Ingredients
Scale
Eggplant & Breading
- 2 medium-sized eggplants, cut into 1/2-inch thick slices
- 2 eggs, beaten
- 1½ cups panko breadcrumbs (gluten-free recommended)
- 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
- Fresh basil, for garnish
- Additional parmesan cheese, for garnish
- Red pepper flakes, for garnish
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the eggplant slices.
- Set up breading station: Prepare two bowls—one with the beaten eggs and the other with a mixture of panko breadcrumbs, grated parmesan, Italian seasoning, garlic powder, garlic salt, and paprika. Stir the breadcrumb mixture well to combine all the flavors evenly.
- Bread the eggplant: Dip each eggplant slice first into the beaten eggs, allowing excess to drip off, then coat thoroughly with the breadcrumb mixture. This ensures a flavorful, crispy coating.
- Arrange and prepare for baking: Place the breaded eggplant slices in a single layer on a lightly greased baking sheet. Lightly spray the tops of the slices with cooking oil to help with browning and crispiness.
- Bake the eggplant slices: Bake for 10 minutes, then carefully flip each slice and bake for another 5 to 10 minutes until they turn golden brown and develop a crisp exterior. Baking time may vary depending on the thickness of the slices.
- Add marinara and cheese: Spoon a light layer of marinara sauce on each baked eggplant slice, then top with shredded mozzarella cheese.
- Final bake: Return the eggplant slices to the oven and bake for an additional 5 to 10 minutes, until the mozzarella is melted and begins to brown slightly.
- Garnish and serve: Remove from the oven, garnish with fresh basil leaves, additional parmesan cheese, and red pepper flakes to taste. Serve warm and enjoy your crispy, cheesy eggplant bites!
Notes
- These eggplant parmesan bites make a perfect vegetarian appetizer or light meal.
- Using gluten-free panko breadcrumbs keeps the recipe gluten-free, if desired.
- Lightly spraying the breaded slices with oil before baking helps achieve a crispy texture without frying.
- You can adjust the seasoning in the breadcrumb mix to suit your taste preferences.
- Serve immediately for best texture; leftovers can be reheated but may lose some crispiness.
Nutrition
- Serving Size: 3 slices (or 1/4th of recipe)
- Calories: 394 kcal
- Sugar: 14.6 g
- Sodium: 1075.9 mg
- Fat: 15.6 g
- Saturated Fat: 6.2 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 44.7 g
- Fiber: 10.6 g
- Protein: 22.1 g
- Cholesterol: 131.4 mg
