Best 2 Eggplant Parm Bites Recipes

Are you craving a crispy, cheesy, and flavorful appetizer that will tantalize your taste buds and leave you wanting more? Look no further than these Eggplant Parmesan Bites! These delightful morsels are packed with irresistible flavors and textures, making them the perfect addition to any party, potluck, or casual gathering.

With just a few simple ingredients and easy-to-follow steps, you can create these delectable treats that will surely be a hit among your family and friends. From the crispy coating of the eggplant to the melted cheese and rich tomato sauce, each bite offers a symphony of flavors that will leave you craving more.

This recipe provides variations for both air fryer and oven cooking methods, ensuring that you can enjoy these Eggplant Parmesan Bites regardless of your kitchen setup. Whether you prefer the crispy texture of air-fried eggplant or the classic oven-baked method, this recipe has you covered.

Get ready to embark on a culinary journey that will satisfy your cravings for a delicious and versatile appetizer. These Eggplant Parmesan Bites are not only a crowd-pleaser but also a great way to incorporate more vegetables into your diet. So, gather your ingredients, preheat your oven or air fryer, and let's dive into the world of crispy, cheesy goodness!

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT PARM BITES

Eggplant Parm Bites image

Provided by Giada De Laurentiis

Categories appetizer

Time 45m

Yield 8 servings (24 bites)

Number Of Ingredients 8

Ingredients

1/4 cup plus 2 tablespoons olive oil
2 graffiti or Japanese eggplants (about 1 pound total), cut into 1/2-inch pieces
1 teaspoon kosher salt
1/3 cup jarred marinara sauce
2 tablespoons chopped fresh basil
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
8 sheets frozen phyllo dough, defrosted (14-by-8 1/2-inch sheets)
1 cup shredded mozzarella

Steps:

Position an oven rack in the lower third of the oven and preheat to 450 degrees F.
Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat another 30 seconds. Add the eggplant and salt and cook, stirring often, until the eggplant is golden brown and soft, about 12 minutes. Remove from the heat and stir in the marinera, basil and 1/4 cup of the Parmesan.
Lay one sheet of phyllo on a cutting board. Brush it gently with some of the remaining oil. Lay another sheet on top of that sheet and brush with oil. Do this 2 more times until you have 4 layers of phyllo, finishing the top layer with oil. Cut the sheet into 12 squares. Press one square (with all 4 phyllo layers) oil-side down into each cup of a 24-cup metal mini muffin tin. Repeat with the remaining phyllo.
Divide the eggplant mixture among the cups, about 1 teaspoon per cup. Divide the mozzarella over the top of the bites. Sprinkle with the remaining 2 tablespoons Parmesan. Bake on the lower rack until golden brown and bubbly, 13 to 15 minutes. Remove to a wire rack to cool slightly. Serve warm or at room temperature.

EGGPLANT PARM BITES RECIPE BY TASTY

Eggplant Parm Bites Recipe by Tasty image

Here's what you need: medium eggplants, salt, fresh basil, ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, eggs, flour, italian bread crumb, oil, marinara sauce

Provided by Tasty

Categories Appetizers

Yield 11 pieces

Number Of Ingredients 11

Ingredients

2 medium eggplants, thinly sliced
salt, to taste
8 leaves fresh basil, chopped
15 oz ricotta cheese, drained
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
4 eggs, beaten, divided
flour
italian bread crumb
oil, for frying
marinara sauce, for dipping

Steps:

Slice the eggplant and lay out on a paper towel lined baking sheet.
Generously salt the eggplant on both sides and leave to sit for 30 minutes to soften and draw out excess moisture.
Blot off the water and excess salt from the eggplant with additional paper towels.
In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together.
Picking two equal sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper lined baking tray.
Freeze for 30 minutes to 1 hour.
In three separate bowls, place the flour, bread crumbs, and the remaining 3 eggs, beaten.
Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs. Place back in the freezer while you prepare to fry.
In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, 3 at a time, until nicely browned on all sides.
Remove and place on a paper towel lined plate to drain off any excess oil. Sprinkle with salt. Serve with marinara sauce.
Enjoy!

Nutrition Facts : Calories 211 calories, Carbohydrate 11 grams, Fat 13 grams, Fiber 2 grams, Protein 12 grams, Sugar 3 grams

Tips:

Choose ripe and firm eggplants: Look for eggplants that are heavy for their size and have smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
Slice the eggplants evenly: This will help them cook evenly. If the slices are too thick, they will take longer to cook and may not get crispy.
Dredge the eggplant slices in flour, egg, and breadcrumbs: This will help them get crispy and golden brown.
Use a good quality marinara sauce: The sauce is a key component of this dish, so make sure you use one that you enjoy. You can use a store-bought sauce or make your own.
Bake the eggplant parmesan bites until they are golden brown and bubbly: This will take about 20 minutes.

Conclusion:

Eggplant parmesan bites are a delicious and easy-to-make appetizer or main course. They are perfect for a party or potluck, and they can also be made ahead of time and reheated. With a few simple tips, you can make sure that your eggplant parmesan bites are crispy, golden brown, and full of flavor.