Eggplant Parmesan Bites
Course: Sides, SnacksCuisine: AmericanDifficulty: MediumIngredients
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
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!
