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- 1 medium eggplant, sliced into 1/2-inch rounds - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup breadcrumbs (preferably Italian-style) - 1 cup marinara sauce, plus extra for dipping - 1 1/2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish - Olive oil for frying When picking your eggplant, look for firm ones with shiny skin. They should feel heavy for their size. This means they are fresh and full of flavor. Before slicing, wash the eggplant well to remove any dirt. Sprinkle salt on the slices to draw out excess moisture. Let them sit for about 30 minutes. This step helps reduce bitterness and makes your bites crispier. Rinse and pat them dry after salting. If you want a lighter option, you can use whole wheat flour instead of all-purpose flour. You can also swap the breadcrumbs with crushed cornflakes for a gluten-free choice. For a creamier texture, try using provolone cheese with the mozzarella. If you prefer a different flavor, you can use fresh herbs like thyme or rosemary instead of dried oregano. Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper. Slice the eggplant into 1/2-inch rounds. Sprinkle them lightly with salt. This helps draw out moisture. Let them sit for about 30 minutes. Rinse the slices under cold water, then pat them dry with paper towels. This step helps avoid sogginess. Set up a breading station. Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with oregano, garlic powder, salt, and pepper in a third bowl. Dip each eggplant slice into the flour first. Make sure it is well-coated. Next, dip it into the egg, then coat it with the breadcrumb mixture. Press the breadcrumbs onto the slice to make sure they stick well. In a large skillet, heat olive oil over medium heat. Once it’s hot, fry the breaded eggplant slices. Cook them in batches, about 2-3 minutes on each side. They should turn golden brown. Transfer the fried slices to a paper towel-lined plate to drain excess oil. In a greased baking dish, start layering. Spread a thin layer of marinara sauce on the bottom. Add half of the fried eggplant. Then, add half of the marinara sauce, half of the mozzarella, and half of the Parmesan cheese. Repeat this for the second layer. Top the final layer with any remaining mozzarella and Parmesan cheese. Bake in the oven for 20-25 minutes. When the cheese is bubbly and golden brown, they are ready. Let the Eggplant Parmesan Bites cool slightly. Serve them hot with extra marinara sauce for dipping. Garnish with fresh basil leaves before serving. For the full recipe, check out the detailed instructions above! To keep your eggplant bites crispy, salt the slices first. Salt draws out moisture and helps reduce sogginess. After 30 minutes, rinse the slices and pat them dry. This step is key for crunch. Use fresh breadcrumbs for better texture. They stick well and give a nice crunch. Fry the eggplant slices in olive oil over medium heat. This prevents burning and ensures even cooking. Fry in small batches to keep the oil temperature steady. If the oil cools too much, the eggplant can absorb oil and become greasy. For a crispy finish, bake the bites after frying. This will also melt the cheese nicely. Serve your eggplant bites hot with extra marinara sauce for dipping. Fresh basil leaves add a nice touch. You can also pair them with a simple salad. A light green salad balances the richness of the bites. For a fun twist, try adding crushed red pepper flakes for some heat! {{image_2}} Eggplant Parmesan Bites are already vegetarian. You can add more veggies. Try layering in spinach or bell peppers. These will give extra flavor and nutrients. You can also switch to a different sauce, like pesto. It’s a fun twist! To make these bites gluten-free, switch the flour and breadcrumbs. Use almond flour or a gluten-free blend. For the breadcrumbs, try crushed gluten-free crackers. This keeps the crunch and taste while making it friendly for those with gluten issues. Cheese is key in this dish. You can mix it up. Use provolone for a sharper taste. Or try goat cheese for a creamy texture. Mixing mozzarella with cheddar or gouda can add a unique twist. Just remember, keep some Parmesan for that salty kick. To store your Eggplant Parmesan Bites, first let them cool. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure they are not stacked too high. This keeps them from getting soggy. When you want to enjoy your Eggplant Parmesan Bites again, preheat your oven to 350°F (175°C). Place the bites on a baking sheet. Heat them for about 10-15 minutes. This way, they will get warm and crispy again. You can also use a microwave, but the oven makes them taste better. If you want to freeze the bites, it’s best to freeze them before baking. After breading the eggplant, arrange them in a single layer on a baking sheet. Freeze them for an hour, then transfer them to a freezer bag. They can stay in the freezer for up to two months. When ready to cook, bake them straight from the freezer. Just add a few extra minutes to the cooking time. For the full recipe, check the link provided. Yes, you can make Eggplant Parmesan Bites ahead of time. Prepare them fully and store them in the fridge. You can bake them later. Just reheat in the oven. This helps keep them crispy. The best dipping sauces include marinara sauce, garlic aioli, or spicy ranch. Marinara pairs great with the cheesy bites. You can also try a basil pesto for a fresh twist. Each sauce enhances flavor. To make Eggplant Parmesan Bites spicier, add red pepper flakes to the breadcrumb mix. You can also use spicy marinara sauce. Another option is to add hot sauce to the egg mixture. Adjust according to your taste. For the full recipe, check the earlier section that lists all the ingredients and steps clearly. Enjoy making these tasty bites! Eggplant Parmesan bites are tasty and easy to make. We covered the key ingredients and preparation tips, so you'll be ready to cook. I shared steps for prepping, breading, and frying the eggplant. Don't forget the tips for making them crispy and the fun serving ideas. You can even try different variations or store leftovers for later. Enjoy making this dish and impressing everyone with your skills! Cooking can be fun and rewarding, especially with these simple bites.

- Eggplant Parmesan Bites

Satisfy your snack cravings with delicious Eggplant Parmesan Bites! This simple appetizer combines the classic taste of Eggplant Parmesan into easy-to-eat portions, perfect for parties or cozy nights. Learn how to prepare, bread, and fry these tasty bites for a delightful crunch everyone will love. Ready to impress your guests or treat yourself? Click through to explore this mouthwatering recipe and get cooking today!
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Ingredients
  

1 medium eggplant, sliced into 1/2-inch rounds

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably Italian-style)

1 cup marinara sauce, plus extra for dipping

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish

Olive oil for frying

Instructions
 

Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper.

    Slice the eggplant into 1/2-inch rounds and lightly sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture. Afterward, rinse and pat them dry with paper towels.

      Set up a breading station: Place the flour in one bowl, the beaten eggs in another, and the breadcrumbs mixed with oregano, garlic powder, salt, and pepper in a third bowl.

        Dip each eggplant slice first into the flour, ensuring it's well-coated, then into the egg, and finally into the breadcrumb mixture, pressing the breadcrumbs onto the surface to adhere well.

          In a large skillet, heat olive oil over medium heat. Once hot, fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

            In a greased baking dish, spread a thin layer of marinara sauce at the bottom. Layer half of the fried eggplant, followed by half of the marinara sauce, half of the mozzarella, and half of the Parmesan cheese. Repeat for the second layer.

              Top the final layer with any remaining mozzarella and Parmesan cheese.

                Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

                  Once baked, let the Eggplant Parmesan Bites cool slightly. Serve them hot with extra marinara sauce for dipping.

                    Garnish with fresh basil leaves before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6