Crispy Eggplant Parmesan Bites

These Crispy Eggplant Parmesan Bites are perfect for a vegetarian appetizer or simple meal! It’s like mini eggplant parm that won’t get soggy.

 

These delicious Eggplant Bites have all the cheesy, herby flavor of an eggplant parmesan but with a cute, party-ready style that keeps your breading nice and crisp! This summer recipe has long been a favorite for its tender insides and crunchy exterior, all complemented with a bit of marinara sauce and melty mozzarella. Whether you serve these as single eggplant bites as a party appetizer/side dish or stacked up for an impressive main course, you are going to get tons of compliments on this flavorful recipe.

Ingredients

Here’s a quick overview of what you’ll need for this easy dish. Find exact measurements in the printable recipe card at the bottom of the page.

• Eggplants – For even cooking, try to choose two that are roughly the same size. These should be sliced evenly, about 1/2″ thick.
• Eggs – This is the binding agent to make sure the breading sticks to your eggplant slices. If you would like to use something else, check here for the best egg substitutes.
• Panko breadcrumbs and parmesan cheese – These two ingredients create the crispy breading. I used gluten-free panko. If you would like to make these low-carb, you could probably substitute pork rind panko. For parmesan, you want the powdered/grated version in the can because it crisps up and sticks to the eggplant better than shredded or fresh parmesan.
• Seasonings: Italian seasoning, garlic powder, garlic salt, paprika
• Marinara – Feel free to make your own or use store-bought. Any flavorful roasted tomato sauce will do.
• Mozzarella cheese – Shredded. I don’t recommend fresh mozzarella as the excess moisture can lead to the breading becoming soggy.
• Possible garnishes: fresh basil, oregano, or thyme, extra parmesan, red pepper flakes, a drizzle of alfredo sauce or pesto, kosher salt to taste

How to make a baked eggplant appetizer

This recipe is simple, and you will need two bowls for your breading station plus a baking sheet. Here’s a step-by-step guide to making these with the perfect crunch!

Bread eggplant

Cut your eggplants into round slices, each about 1/2-inch thick. Grab two shallow bowls fill one with the parmesan, breadcrumbs, and seasonings, then fill the other with the beaten eggs.

Dip the eggplant rounds into the beaten egg, the breadcrumb mixture. Repeat until every piece of eggplant is covered, placing each breaded round onto the greased baking sheet.

Bake

Place the full baking sheet into the preheated oven and bake for 10 minutes. Flip each piece and bake for another 5-10 minutes until golden brown with a crispy exterior. Your cooking time will depend on the size and thickness of your eggplant.

Add sauce and cheese

Pull the baking sheet from the oven once the eggplant is tender and breading is crispy. Lightly spoon a little marinara onto each eggplant slice, then top with shredded mozzarella. Once all are covered, return the pan to the hot oven and bake an additional 5-10 minutes until the cheese is melted and has begun to brown.

Storage and Reheating Instructions

As these sit, the breading will lose some of its crispiness, so we prefer them fresh and hot from the oven. Store leftovers in an airtight container in the fridge up to 3 days in a single layer, preferably with parchment paper between layers to keep the breading as crisp as possible. To reheat, place a single layer on a baking sheet and bake at 400 degrees F about 10 minutes or until crisp again. You could also use the air fryer at 390 degrees F for 3-5 minutes.

More Delicious Vegetarian Recipes:

• Tomato Galette
• Garlic Parmesan Pasta
• Broccoli Cheddar Soup
• Easy Zucchini Lasagna Rolls
• Crispy Brussels Sprouts with Parmesan Risotto