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Delve into the flavors of Italy with a delightful twist on a classic dish—Crispy Eggplant Parmesan Bites. This recipe combines the rich, savory notes of eggplant with the comforting crunch of a perfectly baked bite-sized snack, making it a perfect appetizer or party treat. Not only are these bites delicious, but they also offer a healthier alternative to traditional fried versions. With an easy-to-follow approach, you’ll impress your family and friends with this delectable dish that’s sure to satisfy every palate.

Crispy Eggplant Parmesan Bites

Discover the joy of Crispy Eggplant Parmesan Bites—a healthier twist on the classic Italian dish! These delightful, bite-sized snacks combine roasted eggplant with a crunchy coating, perfect for gatherings or as a delicious snack. With a straightforward recipe that's easy to follow, you can impress friends and family while enjoying a guilt-free treat. Packed with flavor and nutrition, these bites are sure to satisfy everyone at your table. Explore the full recipe and get ready for a culinary adventure!
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Ingredients
  

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

1 teaspoon salt

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1 cup marinara sauce (for dipping)

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Fresh basil or parsley for garnish (optional)

Olive oil spray (for baking)

Instructions
 

Prepare the Eggplant: Start by placing the eggplant rounds in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with a paper towel.

    Set Up Breading Station: In three separate shallow bowls, place the flour in the first bowl, the beaten eggs in the second, and a mixture of panko breadcrumbs, Italian seasoning, garlic powder, onion powder, and black pepper in the third.

      Bread the Eggplant Slices: Working one slice at a time, first coat the eggplant in flour, shaking off the excess. Dip it into the beaten eggs, then finally coat it in the seasoned breadcrumbs, pressing down gently to adhere well.

        Arrange on Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the breaded eggplant slices in a single layer, making sure they are not touching.

          Bake the Eggplant: Lightly spray the tops of the breaded eggplant with olive oil spray. Bake in the preheated oven for about 20 minutes, flipping halfway through, until they are golden brown and crispy.

            Add Cheese: Remove the baking sheet from the oven, sprinkle the crushed eggplant with shredded mozzarella and grated Parmesan cheese. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

              Serve: Once out of the oven, let the eggplant parmesan bites cool for a couple of minutes. Serve warm with marinara sauce for dipping, and garnish with fresh basil or parsley if desired.

                Prep Time, Total Time, Servings:

                  30 min | 1 hour | 4-6 servings