Description
Crispy Eggplant Parmesan Bites are a delicious and healthier twist on the classic eggplant parm. These bite-sized rounds are breaded with a flavorful mix of gluten-free panko, parmesan, and Italian seasonings, then baked to golden perfection. Topped with marinara sauce and melted mozzarella, they make a perfect vegetarian appetizer or an easy, wholesome meal that won’t get soggy.
Ingredients
Scale
Eggplant and 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
Garnish
- Fresh basil leaves
- Additional grated parmesan cheese
- Red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it is hot enough for a crispy crust on your eggplant slices.
- Prepare Breading Station: Set up two bowls for breading: in Bowl 1, beat the eggs; in Bowl 2, combine panko breadcrumbs, grated parmesan cheese, Italian seasoning, garlic powder, garlic salt, and paprika, stirring thoroughly to blend the flavors.
- Bread Eggplant Slices: Dip each eggplant slice first into the beaten eggs, coating fully, then dredge in the breadcrumb mixture until well covered.
- Arrange for Baking: Place the breaded eggplant slices in a single layer on a lightly greased baking sheet. Lightly spray the tops with cooking oil to help achieve a golden, crispy texture.
- Bake the Eggplant: Bake for 10 minutes, then flip the slices over and bake for an additional 5 to 10 minutes until the exterior is golden brown and crispy. The exact time will depend on thickness.
- Add Toppings and Bake: Spoon marinara sauce over each slice, then top with shredded mozzarella. Return the baking sheet to the oven and bake for 5 to 10 minutes until the cheese has melted and begun to brown.
- Garnish and Serve: Remove from oven and garnish with fresh basil leaves, extra parmesan cheese, and a sprinkle of red pepper flakes for a touch of heat.
Notes
- These Crispy Eggplant Parmesan Bites are perfect as a vegetarian appetizer or a light, healthy meal.
- Using gluten-free panko breadcrumbs makes this recipe suitable for gluten-sensitive individuals.
- Adjust seasoning and spice levels to your preference by varying garlic powder and paprika.
- Make sure slices are uniformly cut for even cooking and crispiness.
- Lightly spraying with cooking oil is key to achieving a crispy crust without frying.
Nutrition
- Serving Size: 3 slices (approximately 1/4th of recipe)
- Calories: 394 kcal
- Sugar: 14.6 g
- Sodium: 1076 mg
- Fat: 15.6 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 7.0 g
- Trans Fat: 0 g
- Carbohydrates: 44.7 g
- Fiber: 10.6 g
- Protein: 22.1 g
- Cholesterol: 131.4 mg
