Eggplant Parmesan Bites

Directions

• 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!