Best 4 Eggplant Parm Bites Recipe By Tasty Recipes
Indulge in a culinary journey with our tantalizing Eggplant Parmesan Bites, a delightful appetizer or main course that combines the classic flavors of eggplant parmesan into bite-sized perfection. These crispy and cheesy morsels are sure to be a hit at any gathering.
Prepared with tender eggplant slices, coated in a flavorful breadcrumb mixture, and fried to golden perfection, these bites are a symphony of textures. The crispy exterior gives way to a soft and succulent eggplant center, while the melted cheese provides a gooey and satisfying finish.
Accompanying this delectable dish are three irresistibly delicious dipping sauces: a classic marinara sauce for a traditional touch, a creamy pesto sauce for a burst of freshness, and a spicy arrabbiata sauce for those who crave a bit of heat.
Whether you're hosting a party or simply seeking a delightful meal, our Eggplant Parmesan Bites are the perfect choice. They're easy to prepare, customizable to your preferred spice level, and guaranteed to leave your taste buds craving more. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will tantalize your senses.
THE BEST EGGPLANT PARMESAN RECIPE BY TASTY
Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut each eggplant into about ½-inch (1-cm) thick round slices.
- Arrange the slices in a single layer on a baking sheet lined with paper towels.
- Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
- Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
- Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
- In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
- Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
- Coat each eggplant slice in the flour mixture, shaking off any excess flour.
- Preheat the oven to 350°F (180°C).
- Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
- Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
- Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
- Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
- Let cool for 10 minutes, then serve garnished with fresh basil.
- Enjoy!
EGGPLANT PARM BITES
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 8 servings (24 bites)
Number Of Ingredients 8
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
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
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
EGGPLANT PARMESAN BITES
A bite-size version of one of my favorite entrees. It's eggplant Parmesan you can eat while standing up! Serve warm or room temperature.
Provided by Nashville Nosher
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.
- Spread bread crumbs into a shallow bowl and beat egg in a separate bowl. Dip eggplant into egg, allowing excess egg to drip off the eggplant; press into bread crumbs until eggplant slices are evenly coated on both sides.
- Arrange coated eggplant on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven until lightly browned, about 10 minutes.
- Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.
- Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.
- Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 9.8 g, Cholesterol 9.4 mg, Fat 2.2 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 354.1 mg, Sugar 1.2 g
Tips:
- Choose the right eggplant: Select firm, young eggplants with smooth, shiny skin. Avoid eggplants with blemishes or wrinkles, as these may indicate bitterness.
- Slice the eggplant evenly: To ensure even cooking, cut the eggplant into slices of uniform thickness. This will help them cook evenly and prevent some slices from becoming overcooked while others remain undercooked.
- Salt the eggplant slices: Salting the eggplant slices helps to draw out excess moisture and prevent them from becoming soggy. This step is essential for achieving crispy, flavorful eggplant parm bites.
- Use a good quality marinara sauce: The marinara sauce is a key component of eggplant parm bites, so it's important to use a good quality sauce that you enjoy. You can use your own homemade marinara sauce or a store-bought sauce that you trust.
- Don't overcrowd the pan: When pan-frying the eggplant slices, avoid overcrowding the pan. This will prevent the eggplant from cooking evenly and becoming soggy.
- Cook the eggplant slices until golden brown: Cook the eggplant slices until they are golden brown and crispy on both sides. This will ensure that they are cooked through and have a delicious flavor.
- Assemble the eggplant parm bites carefully: When assembling the eggplant parm bites, be careful not to overstuff them. Too much filling can make them difficult to eat and may cause them to fall apart.
- Bake the eggplant parm bites until the cheese is melted and bubbly: Bake the eggplant parm bites until the cheese is melted and bubbly. This will ensure that they are heated through and have a gooey, delicious center.
Conclusion:
Eggplant parm bites are a delicious and easy-to-make appetizer or snack that is perfect for parties or potlucks. They are made with simple ingredients and can be customized to your liking. With a crispy eggplant exterior, a flavorful marinara sauce, and a gooey cheese center, eggplant parm bites are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying snack, give eggplant parm bites a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
