Eggplant Parmesan Bites

Eggplant Parmesan Bites

Recipe by GenevaWatsonCourse: Sides, SnacksCuisine: AmericanDifficulty: Medium


  • 2 medium eggplants, thinly sliced

  • 15 oz. ricotta cheese, drained

  • 1 cup shredded mozzarella cheese

  • ½ cup shredded parmesan cheese

  • 4 eggs, beaten, divided

  • flour

  • Italian bread crumb

  • 8 leaves fresh basil, chopped

  • oil, for frying

  • marinara sauce, for dipping

  • salt, to taste


  • Slice eggplant and lay out on a baking sheet lined with paper towel.
  • Generously brush eggplant with salt on both sides and let sit for 30 minutes to soften and draw out excess moisture.
  • Blot off water and excess salt from eggplant with additional paper towels.
  • Combine basil, ricotta, mozzarella, parmesan, and one egg (beaten) in a medium mixing bowl and set aside.
  • Picking 2 equal-sized eggplant slices, spread a tablespoon of the ricotta mixture between slices and place on a wax paper lined baking tray. Freeze for 30 minutes to 1 hour.
  • Pour flour, bread crumbs, and the remaining 3 eggs, beaten in 3 separate mixing bowls.
  • Remove eggplant from freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in bread crumbs.
  • Return to freezer while you prepare to fry.
  • In a large saucepan, heat oil to 350˚F (180˚C). Add eggplant, in batches, 3 at a time, and fry until nicely browned on all sides.
  • Remove and transfer to a plate lined with paper towel to drain off any excess oil. Sprinkle with salt. Serve with marinara sauce. Enjoy!
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