Eggplant Parmesan might just be one of my favorite comfort meals, so why not turn it into bite size pieces?! These bites are seriously simple to make and great for snacking at any party!
Eggplant Parmesan Bites
Prep Time: 30 minutes
Cook Time: 15 minutes for all bites
- 2 medium sized eggplants
- 1 cup Italian-style breadcrumbs
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- 3/4 cup grated Parmesan cheese
- 3 large eggs
- Vegetable oil, for frying
- 1 cup marinara sauce (store bought or homemade)
- Chopped fresh parsley or dried parsley, for garnish
Dice the two eggplants into 1-inch cubes. Sprinkle salt over the cubes and allow them drain in a colander in the sink for 30 minutes to remove excess moisture. (This will help with frying!)
Combine the Italian and panko breadcrumbs with the Parmesan cheese on a large plate. Then, whisk together the eggs. Place the flour on a second plate.
Bread the eggplant cubes by coating them in the flour, then the eggs and then in the breadcrumb mixture.
Line a baking sheet with paper towels for excess oil.
Add about two inches of oil to a large, heavy-bottomed pot set over medium- low heat. Once the oil reaches 360ºF or the oil splatters with a little water, add the breaded eggplant in batches of about 3-4 cubes.
Cook the bites until they’re golden brown on all sides. (They will darken once out of the oil.) Using a slotting spoon, transfer the eggplant to the paper towel-lined baking sheet and immediately season them with salt when hot. Repeat this process.
Garnish the eggplant bites with chopped fresh parsley, a little more Parmesan cheese, and serve them with marinara sauce for dipping.