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Mini Eggplant Parmesan Bites are a delightful twist on the classic Italian comfort food, offering the rich flavors of traditional Eggplant Parmesan in a convenient, bite-sized format. These savory morsels are not only appealing to the eye but also incredibly versatile, making them an ideal appetizer for any occasion—be it a casual gathering, festive celebration, or simply a cozy night in. The beauty of this recipe lies in its ability to cater to a variety of palates while delivering a satisfying bite that captures the essence of Mediterranean cuisine.

Mini Eggplant Parmesan Bites

Discover the joy of Mini Eggplant Parmesan Bites, a clever take on the classic Italian dish that brings rich flavors to a bite-sized format. Perfect for any occasion, these tasty morsels are not only visually appealing but also packed with nutritional benefits. With crispy coatings, a savory blend of marinara, and gooey cheese, they cater to diverse palates while promoting healthy eating. Easy to make, they promise to be a crowd-pleaser at your next gathering or cozy night in. Enjoy the delicious journey with this delightful appetizer recipe!
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Ingredients
  

2 medium eggplants, sliced into ½-inch rounds

1 teaspoon salt

1 cup all-purpose flour

2 large eggs

1 cup Italian-style breadcrumbs

1 teaspoon garlic powder

1 teaspoon dried oregano

½ teaspoon black pepper

2 cups marinara sauce (homemade or store-bought)

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves for garnish

Olive oil spray or ¼ cup olive oil for frying

Instructions
 

Prepare the Eggplants:

    - Place the sliced eggplant rounds in a colander, sprinkle with salt, and let them sit for about 30 minutes. This helps to remove excess moisture and bitterness. Rinse and pat dry with paper towels.

      Setup Breading Station:

        - In three shallow bowls, set up your breading station. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, mix the breadcrumbs with the garlic powder, dried oregano, and black pepper.

          Bread the Eggplant:

            - Dredge each eggplant slice in flour, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the seasoned breadcrumbs, pressing lightly to ensure a good coating. Repeat for all eggplant slices.

              Fry or Bake the Eggplant:

                - If frying: Heat olive oil in a large skillet over medium heat. When hot, add the breaded eggplant slices in batches and cook until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

                  - If baking: Preheat the oven to 400°F (200°C). Arrange the breaded eggplant slices on a baking sheet lined with parchment paper and spray with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and crisp.

                    Assemble the Bites:

                      - Preheat your broiler. On a baking dish or oven-safe platter, layer half of the fried or baked eggplant slices. Top each slice with a spoonful of marinara sauce, a sprinkle of mozzarella, and a dash of Parmesan cheese. Repeat with another layer of eggplant, sauce, and cheeses.

                        Broil:

                          - Place the assembled bites under the broiler for 2-3 minutes until the cheese is bubbly and golden brown. Keep a close eye to avoid burning.

                            Garnish and Serve:

                              - Remove from the oven and let cool slightly. Garnish with fresh basil leaves before serving.

                                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4-6 servings