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cup panko Japanese bread crumbs
cup Progresso™ Italian-style bread crumbs
cup grated Parmesan cheese
teaspoon salt, plus extra for sweating the eggplant
teaspoon ground black pepper
large eggplant, cut into 1/8 inch slices - about 25 slices
cups whole milk ricotta cheese
cups shredded mozzarella cheese
cup grated Parmesan cheese
tablespoon chopped fresh parsley
teaspoon ground black pepper
cups warmed Marinara sauce, either prepared or your own fab recipe
Layout eggplant slices on paper towels, sprinkle with salt and top with another layer of paper towels. Allow to sit for a few minutes. This will remove some of the water from the eggplant and make it more tender.
Place a large metal rack on a baking sheet and spray with nonstick cooking spray.
In a medium bowl, combine the the filling ingredients – the three cheeses, parsley, salt and pepper. Set aside.
In a shallow container, mix together panko, seasoned breadcrumbs, Parmesan cheese, salt and pepper.
Lightly whisk the eggs in another shallow container.
Cut the eggplant slices into thirds, lengthwise – you'll have about 50 full strips. Dip each eggplant strip first into the eggs and then into crumb mixture, coating both sides. Place on prepared baking rack.
Bake the eggplant strips at 400°F for 8 minutes, until tender, but not quite golden brown. Allow to cool until you can handle easily.
Spoon about a tablespoon of the cheese filling, and roll lightly into a ball. Place on one end of an eggplant strip and roll up. Secure roll with a toothpick. Place the eggplant rolls on a baking sheet and bake for about 5 minutes, until the filling is just warm and the cheese is beginning to get melty.
Serve the Eggplant Parmesan Bites with warmed marinara sauce, for dipping.
More About This Recipe
- I love Panko bread crumbs–in a completely wholesome and only mildly obsessive way, I swear. Panko gives even oven-baked foods a satisfying, yet light, crunch.And it makes me forget about deep frying. Most of the time. There’s only one thing I don’t love about Panko: despite its many lovely qualities, there’s no other way to say this–it’s kinda bland. So I’m always rummaging around for additional seasonings to throw into breading mixtures, with wildly varying results. Find the complete recipe for the these Eggplant Parmesan Bits here.Sometimes necessity is the mother of invention: the cupboards were bare And I was running low on just about everything, including Panko. So, I made a breading mixture for my favorite little Eggplant Parmesan bites, using the Progresso Italian Style Breadcrumbs with a half-and-half of Panko and Progresso seasoned bread crumbs. It was perfect – still light and crispy, and the seasoned bread crumbs gave the mixture enough “umph” that it only needed a tiny, wee little bit of salt and pepper (and even I can handle that!).Maybe you all do the 50/50 already, but it had never even occurred to me. As such, I became semi-obsessed, and already have a list of recipes I’m dying to 50/50. First, I’d make chicken nuggets out of this Pesto Parmesan Chicken, do the 50/50 and serve with a Pesto aoli. (Yum!) I’d follow that up with Almond-Crusted Shrimp, maybe using the garlic herb flavor. (Double Yum.) Finally, although I loathe to mess with celebrity chef Michael Chiarello’s recipe, I just might give it a go with these fab Crab Cakes Chairello. (Crescendo of yum!!!)Alright, now that I’ve got that out my system, lets talk Eggplant Parmesan Bites. They’re easy and delicious, and everything you love about an eggplant parm, in a self-contained little bite!Serve the Eggplant Parmesan Bites with warmed marinara sauce, for dipping.
- Here are some other fun Panko recipes.
Cheesy Eggplant Parmesan Bites
Whenever we’re not sure of what to have for dinner, we turn to eggplant parmesan. It’s pretty good for you, considering it’s stuffed to the brim with veggies, and it’s not difficult to make, even after a long day. Whether you make a homemade tomato sauce or use store-bought is up to you – sometimes you need a little shortcut! – it comes together deliciously either way!
Here, we took all the classic elements for eggplant parmesan (breaded eggplant, parmesan cheese and tomato sauce), and just made them…mini. It’s easy to bread these little guys in a hurry, since you can toss them all in the flour and roll them around, then a quick egg bath and a visit to the seasoned breadcrumbs makes them ready for a dip in your frying oil. They’re perfectly golden brown and full of flavor, trust us, these bite-sized snacks don’t disappoint!
- ½ cup Italian bread crumbs
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ¼ cup flour
- 2 large eggs eggs, beaten
- 1 medium eggplant, sliced into 1/2-inch rounds
- 1 cup marinara sauce, or more to taste
- 8 slices mozzarella cheese, or as needed
Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten eggs in a third shallow bowl.
Dip sliced eggplant first in flour, then in beaten eggs, and finally coat with bread crumb mixture. Place coated eggplant on a plate and let rest for 5 minutes.
Preheat an air fryer to 370 degrees F (185 degrees C).
Place breaded eggplant rounds in the air fryer basket, making sure they are not touching work in batches if necessary. Cook for 8 to 10 minutes, flip each round, and cook until desired crispiness is achieved, 4 to 6 minutes more. Top each eggplant round with marinara sauce and 1 slice mozzarella cheese. Place basket back in the air fryer and cook until cheese has started to melt, 1 to 2 minutes. Repeat with remaining eggplant, if necessary.
Eggplant Parm Bites
Oh, you need a new appetizer to serve at your next book-club meeting/movie night/game-day party? Well, you came to the right place. In this recipe, we take classic eggplant parmigiana and turn it into poppable little bites (just don't forget a side of sauce for dipping).
2 cups vegetable or peanut oil, for frying
½ teaspoon freshly ground black pepper
1 cup grated Parmesan cheese
1 eggplant, cut into 1-inch cubes
3 tablespoons chopped fresh parsley, for garnish
Coarse salt, for finishing
1 cup marinara sauce, for dipping
1. In a small pot, heat 3 inches of oil until it reads 350°F on a thermometer. Line a large plate with several layers of paper towels.
2. Prepare three shallow bowls. In the first, whisk the flour with the salt, black pepper and cayenne to combine. In the second, whisk the eggs. In the third, mix the bread crumbs with the Parmesan to combine.
3. Working in batches, dip the eggplant pieces first into the flour mixture, then into the egg and then into the bread crumbs. Continue until all the eggplant pieces are coated.
4. Fry the eggplant pieces until they're golden brown, 6 to 8 minutes. Remove them from the oil and transfer to the prepared plate. Drain on the paper towels.
5. Garnish with parsley and coarse salt, and serve immediately with a side of warm marinara sauce for dipping.
Eggplant Parmesan Poppers
The only thing I’ve ever really known how to cook with eggplant (before this week) was eggplant parmesan. And I wasn’t even very good at that. They’d always come out soggy or chewy or good enough (but not good enough to actually serve to anyone). But I wanted to master the magnificence that is eggplant parmesan.
So I thought hmmm, how can we get these puppies to cook evenly. Dice them! Yes, yes…we’ll dice them then bread them! Breading is a fun, messy step that I always love. It involves an assembly line of flour, eggs, and breadcrumbs.
But how can we incorporate in that parmesan? With the breadcrumbs! These Eggplant Parmesan Bites are a fun and tasty snack to serve up as an appetizer, sprinkled over a bed of pasta, or as a meal by themselves.
Now a lot of recipe will have you deep fry then bake your eggplant parmesan, but that’s just 1) not the healthiest way of doing this and 2) too much damn cooking for this air condition-less European summer heat. No, no baking or frying.
Today we’ll pan-fry, which is just cooking on the stove with a small amount of oil. At a medium heat you’ll get a nice, crispy exterior while also reaching a fully cooked eggplant center. And it only take like 4 minutes!
Crispy Baked Eggplant Fries
A twist on your typical french fry, these crispy baked eggplant fries are not only healthy but taste great too. They’re crispy on the outside and soft and tender in the middle, and they’re gluten-free!
Instead of frying the eggplant, this healthier version requires baking them-and might I add that they are baked to crispy perfection.
Good, because these crispy baked eggplant fries are sensational.
I literally cannot wait for the warm weather to arrive, and simultaneously for the eggplant to start growing in our summer garden away-from-home. During the summer months we eat eggplant almost every day. And I’m cool with that, because I love them!
Eggplants have such a delicious, meaty texture-a perfect meat substitution for vegans and vegetarian. Turn them into meatballs, whip up a hearty pasta dish, prepare a healthy party dip, or combine them with lentils in a coconut-curried broth.
However you prepare them, they are delicious since they easily soak up other flavours and lend well to so many recipe interpretations.
Consider roasted eggplant for a moment, if you will. It is absolutely delicious, right?
Now picture roasted eggplant fries. Tender on the inside, coated with crispy breadcrumbs, seasoned with Parmesan cheese, oregano, and a hint of sea salt, and baked to crispy perfection.
These are also easy to make. You really just need to slice the eggplant, coat it with the eggs and breadcrumb mixture then bake it until crispy.
You can also easily change the flavour of these crispy baked eggplant fries by altering the spices used to coat them. I’m thinking next time, I’ll toss them in a curry-cumin spice mix the next time I prepare-which will most likely be tomorrow!
On a side note, if you’ve cooked with eggplants before, you’ll probably concur that they are notorious for being a bit tricky to work with. Cooking eggplant is like cooking a big sponge-they soak up everything!
In fact, the first time I made these I was concerned that they would end up being a soggy mess. On the contrary, they turned our beautifully.
Turns out eggplant make darn good fries!
Serve these guilt-free fries with ketchup or another delicious dip, such as chipotle mayo, hummus or guacamole.
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
What about Cooking Eggplant?
Well, cooking carb-free eggplant is not an easy thing because you have to take care of its soggy texture. This is a very soft and easy-to-cook vegetable. You can cook a grilled eggplant parmesan recipe with keto vegetarian ingredients on very low flame and it just fully cooked within a few minutes.
That is why cooking with eggplant slices requires a few tips to make it properly cooked. It is better to put some salt on the eggplant for 10-15 minutes. Adding large eggplant to the keto diet makes you feel good because it has a very smooth and amazing taste which becomes tastier when you fry it or back it with different ingredients.
This is a very easy-to-make recipe that contains more benefits. It has the following ingredients that you can add to make the keto eggplant parmesan recipe outstanding. Here they are:
|Fresh Buffalo Mozzarella||150 grams|
|HK's Keto Marinara Sauce||200 grams|
|Parmesan cheese||50 grams|
If you want to enjoy the better taste and aroma, then eat eggplant along with parmesan. Try to use these instructions for making your keto eggplant parmesan recipe. Tender eggplant and parmesan is a delicious recipe created by well-known chefs to introduce a classic Italian recipe. The direction for cooking involves:
- Take the eggplant and cut it into slices
- Put the salt on the eggplant
- Keep it like this in the colander for 30 minutes
- Dry the eggplant brinjal with a gentle pat
- Deep fry, grill, or pan-fry the eggplants
- Take an ovenproof dish
- Layer the tomato sauce, eggplant, parmesan cheese, and mozzarella cheese
- Add more eggplant and more tomato sauce along with one cup of parmesan cheese
- Put this dish into the oven
- Bake it for 15-20 minutes
- Take it out until getting golden brown
How is this Low Carb Eggplant Parmesan put together?
Don't get me wrong. I love breaded, fried eggplant. Or breaded, baked eggplant. But when you put it in a casserole with sauce and cheese, the breading tends to get a little soggy.
My new way of making eggplant parmesan is to slice the eggplant fairly thin and roast it on parchment paper for 20 minutes in the oven. Do not omit this step because you will have a watery casserole if you don't bake the eggplant first.
The casserole is put together with marinara sauce and cheese. I use my own homemade marinara sauce in this recipe and I always keep some in the freezer. My sauce takes only 25 minutes to make and it is always good to have a batch on hand. The eggplant casserole is baked in the oven for 35 more minutes before it's ready to eat.
Eggplant Parmesan Bites
Cut the skin off the eggplants and dice into 1-inch cubes. Place the eggplant cubes into a colander and sprinkle with about 1 teaspoon of salt and let it sit in the sink for about 30 minutes to remove excess moisture.
In 3 separate bowls (or plates) place the eggs, flour and breadcrumbs in 3 separate bowls (or plates). Combine cheese with the breadcrumbs. Whisk the eggs.
Bread the eggplant cubes by coating them in the flour, eggs, then breadcrumbs. (Tip: if you want them extra crispy you can repeat this process again).
In a large pot, add about 2 inches of oil and heat to about 350-360ºF. Using a large slotted spoon or mesh skimmer add the breaded eggplant cubes. (Tip: Don't overcrowd the pot, work in batches!). Cook on each side until golden brown.
When removing each cooked batch, place on paper towels and season with salt. Repeat until all pieces are golden brown and delicious! In the meantime, heat the sauce in a small saucepan and serve in a small bowl with the eggplant bites!
The Patio Baby Eggplant was developed for pots and small gardens. It grows into a slender bush about a foot and a half tall.
Mine didn’t start producing fruits until late summer. The plant information says it will continue until the first frost.
|Cut, dip, dredge and fry.|
I cut each eggplant into three slices lengthwise.
I beat one egg with milk and prepared a coating out of equal parts flour and cornmeal seasoned to taste with sea salt.
|Fry until lightly browned.|
Fry the coated eggplant in olive oil using medium-high heat until they become soft inside and the coating becomes lightly browned. Drain on a paper towel until they are all done.
Arrange the little bites on a baking sheet liberally coated with cooking spray.
|Assemble the bites with sauce and cheese.|
Bake the bites at 350°F until the cheese on top is melted and bubbly.
I served my Eggplant Parmesan Bites as a dinner entree with salad.
|The cheese is melted and they are ready to enjoy.|
My Patio Baby plant produced enough little eggplants to make this recipe three time over the summer and fall. If you live in a warmer climate, you might even get more for a longer time.
Do you have any favourite eggplant recipes that you would like to share? -- Margy