I used to think eggplant was just that weird purple vegetable my mom tried to hide in lasagna when I was growing up. It always came out mushy and bitter, and I’d spend dinner pushing it around my plate, hoping it would somehow disappear.
But here’s the thing about eggplant – it’s all about how you prepare it. These bite-sized versions of eggplant parmesan changed everything for me. They’re crispy on the outside, tender inside, and honestly, they’re the perfect way to enjoy this veggie without any of the sogginess that turned me off as a kid.
Why You’ll Love These Eggplant Parmesan Bites
- Kid-friendly veggies – These crispy bites are the perfect way to get picky eaters to enjoy eggplant – they’re like healthy vegetable nuggets!
- Perfect party appetizer – Bite-sized and easy to pick up, these make great finger food for gatherings and can be served with marinara sauce for dipping.
- Healthier alternative – You get all the flavor of traditional eggplant parmesan with less oil since these are baked instead of fried.
- Customizable recipe – You can easily make these gluten-free by using GF panko, and the seasoning blend can be adjusted to match your taste preferences.
- Quick dinner option – Ready in under an hour, these bites are perfect for busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.
What Kind of Eggplant Should I Use?
For these parmesan bites, you’ll want to look for Globe eggplants – those deep purple, oval-shaped ones that are most common in grocery stores. When picking your eggplants, choose ones that feel heavy for their size and have smooth, shiny skin without any soft spots or blemishes. The best eggplants will give slightly when you press them with your thumb, but shouldn’t feel too soft. If you’re worried about bitterness (though most modern eggplants are bred to be less bitter), go for smaller or medium-sized ones rather than the really large ones. Before cooking, you can salt your eggplant slices and let them sit for about 30 minutes to draw out excess moisture – this helps them get nice and crispy when baked.
Options for Substitutions
Need to switch things up with this recipe? Here are some helpful substitutions you can try:
- Eggplant: While eggplant is the star here, you can make these bites with zucchini rounds or thick slices of firm tofu. Just make sure to press the tofu first to remove excess moisture.
- Eggs: For a vegan version, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for 5 minutes until it gets goopy – this works great as an egg replacement.
- Panko breadcrumbs: Regular breadcrumbs work fine, or try crushed pork rinds for a low-carb option. You can also use crushed cornflakes or almond flour for different textures.
- Parmesan cheese: Romano or Asiago cheese make good substitutes. For dairy-free versions, nutritional yeast gives a nice cheesy flavor – use about 1/2 cup.
- Mozzarella cheese: Provolone or mild white cheddar can work here. For dairy-free options, there are several vegan mozzarella alternatives available in stores now.
- Italian herbs mix: No Italian seasoning? Mix equal parts dried basil, oregano, and thyme. You’ll need about 2/3 teaspoon of each.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking eggplant is dealing with excess moisture, which can make your bites soggy instead of crispy – salt your eggplant slices and let them sit for 30 minutes before patting them completely dry with paper towels.
Another common mistake is not getting the oil temperature right when frying – if it’s too low, the eggplant will absorb too much oil and become greasy, while too hot will burn the coating before cooking the inside, so maintain a medium-high heat around 350°F.
For the crispiest results, avoid overcrowding your pan or air fryer basket, as this creates steam and prevents proper browning – work in batches if needed, and keep the finished bites warm in a low-temperature oven.
When adding the cheese topping, wait until the eggplant is golden brown and crispy, then broil just until the cheese melts and starts to bubble – watching carefully to prevent burning.
What to Serve With Eggplant Parmesan Bites?
These crispy eggplant bites are perfect as an appetizer, but you can easily turn them into a complete meal with the right sides. A simple green salad dressed with lemon and olive oil makes a fresh counterpoint to the cheesy, breaded eggplant. If you’re looking for something more substantial, serve these bites over a bed of your favorite pasta with extra marinara sauce, or pair them with garlic-butter zucchini noodles for a lower-carb option. For a fun party spread, put out some extra marinara sauce for dipping and add a few other Italian-inspired appetizers like bruschetta or antipasto skewers.
Storage Instructions
Keep Fresh: These tasty eggplant parmesan bites stay good in an airtight container in the fridge for up to 3 days. Though they’re best enjoyed fresh, they make great leftovers for quick lunches or dinner sides. Just keep in mind that the breading might soften a bit in the fridge.
Freeze: You can freeze these little bites for up to 2 months! Place them in a freezer-safe container with parchment paper between layers to prevent sticking. I like to freeze them after baking but before adding the marinara and cheese – this way they stay crispier when reheated.
Reheat: To get these bites crispy again, pop them in the oven at 375°F for about 10-15 minutes. If they’re frozen, no need to thaw first – just add a few extra minutes to the heating time. For the best results, reheat them on a wire rack over a baking sheet to help the air circulate and keep them crispy all around.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 70-80 g
- Fat: 75-85 g
- Carbohydrates: 130-150 g
Ingredients
- 2 medium eggplants (sliced into 1/2-inch pieces)
- 2 eggs (whisked)
- 1 and 1/2 cups panko breadcrumbs (gluten-free if needed)
- 3/4 cup parmesan cheese, grated
- 2 teaspoons italian herbs mix
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup marinara sauce
- 1 and 1/2 cups mozzarella cheese, shredded
Step 1: Preheat and Prepare Breading Station
Preheat your oven to 400 degrees F.
While the oven is heating, set up a breading station.
In Bowl 1, beat the eggs.
In Bowl 2, combine panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, garlic salt, and paprika.
Stir the mixture in Bowl 2 to ensure everything is evenly distributed.
Step 2: Bread the Eggplant Slices
Dip each sliced eggplant round into the beaten eggs, making sure it’s coated thoroughly, then move it to the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick well.
Repeat this process until all the slices are coated.
Step 3: Bake the Eggplant Slices
Arrange the breaded eggplant rounds on a lightly greased baking sheet in a single layer to avoid overcrowding.
Lightly spray the tops of the slices with cooking oil to help them crisp up.
Bake in the preheated oven for 10 minutes.
Flip each slice over and continue baking for another 5-10 minutes until they are golden brown and have a crisp exterior.
Note that cooking time may vary depending on the thickness of the eggplant slices.
Step 4: Add Marinara and Mozzarella
After the eggplant slices are baked to goldeneness, remove them from the oven.
Lightly spoon marinara sauce onto each slice, then sprinkle with mozzarella cheese.
Return the slices to the oven and continue baking for an additional 5-10 minutes until the cheese has melted and begun to brown.
Step 5: Garnish and Serve
Once the cheese is perfectly melted and browned to your liking, remove the eggplant slices from the oven.
Garnish with fresh basil, a sprinkle of Parmesan, and red pepper flakes for added flavor.
Serve hot and enjoy your delicious baked eggplant parmigiana!
