Eggplant Parm Bites Recipes

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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

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

EGGPLANT PARMESAN BITES



Eggplant Parmesan Bites image

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

1 tablespoon sea salt (such as Diamond Crystal®), divided
1 small eggplant, cut into 1/2-inch rounds
1 cup Italian-seasoned bread crumbs
1 egg
1 teaspoon olive oil, or more as needed
½ cup ricotta cheese
24 pita chips, or more to taste
24 cherry tomatoes, or more to taste
24 basil leaves, or more to taste

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

FRIED EGGPLANT PARMESAN BITES



Fried Eggplant Parmesan Bites image

Low-carb eggplant parmesan bites are perfect as a snack, appetiser or even a full meal depending on how many you choose to serve. Choose your favourite cheese to top them.

Provided by Libby Jenkinson

Categories     Dinner     Lunch     Snacks     Vegetables

Time 25m

Number Of Ingredients 7

1 eggplant/aubergine (sliced)
+/- salt and pepper (to taste)
1 eggs - medium (lightly beaten)
25 g almond meal/flour
1 tbsp dried herbs of choice (I used rosemary and thyme)
50 g shredded/grated cheese
25 g parmesan cheese

Steps:

  • Place the sliced eggplants on an oiled baking tray, sprinkle each slice with salt and pepper.
  • Grill (medium) or bake 180C/350F until browned.
  • While the eggplants are baking, mix all the herb and cheese crust ingredients in a small bowl.
  • Remove from the oven and turn each slice over and sprinkle with more salt and pepper.
  • Grill until just turning browned and cooked. I like my eggplant to be slightly firm as they can easily turn incredibly soft if cooked for too long and more difficult to hold.
  • Remove from the oven.
  • Brush the top of each eggplant slice with the beaten egg.
  • Sprinkle with the herb and cheese crust then place back in the oven/grill until the cheese is just melted and beginning to brown.
  • Serve with sour cream, salted yoghurt or garlic mayonnaise as a side sauce.

Nutrition Facts : Calories 72 kcal, Carbohydrate 5 g, Protein 3.9 g, Fat 4.5 g, Fiber 2.4 g, Sugar 2.6 g, ServingSize 1 serving

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

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.

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