Eggplant Parmesan Bites Recipes

EGGPLANT PARM BITES RECIPE BY TASTY

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!

EGGPLANT PARM BITES

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.

FRIED EGGPLANT PARMESAN BITES

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.

EGGPLANT PARMESAN BITES

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.