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Eggplant Parmesan Bites

Eggplant Parmesan Bites
Prep time: 
Cook time: 
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Serves: 6 servings
A similar concept to our eggplant croquette recipe, these eggplant Parmesan bites are a great pre-dinner snack.

Photo Credit: Pinterest

  • 2 medium eggplants
  • 2 cups Italian-style breadcrumbs
  • ¾ cup grated Parmesan cheese
  • 3 large eggs
  • 1 cup all-purpose flour
  • Vegetable oil, for frying
  • 1 cup marinara sauce
  • Chopped fresh parsley, for garnish
  1. Peel the eggplants and dice them into 1" cubes. Place the cubes in a large colander and toss them with 1½ tsp salt.
  2. Let them drain in the colander over a bowl in the sink for 30 minutes to remove excess moisture.
  3. Combine the bread crumbs with the Parmesan cheese in a large bowl.
  4. In a second bowl, whisk together the eggs with 2 tablespoons water.
  5. Place the flour in a third bowl.
  6. Bread the eggplant cubes in batches by coating them in the flour, then the eggs and then the cheesy breadcrumbs.
  7. Line a baking sheet with paper towels.
  8. Add 3" of oil to a large, heavy-bottomed pot set over medium heat.
  9. Once the oil reaches about 360 degrees, add the breaded eggplant in batches, cooking them until they're golden brown on all sides.
  10. Using a slotting spoon, transfer the eggplant to the paper towel-lined baking sheet and immediately season them with salt.
  11. Repeat the frying process with the remaining eggplant, returning the oil to 360 degrees between each batch.
  12. Serve the eggplant bites with marinara sauce for dipping.


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