These Crispy Cheesy Eggplant Bites are the ultimate way to enjoy eggplant! Golden and crunchy on the outside with a soft, flavorful center, they’re packed with Parmesan and seasoned breadcrumbs for the perfect bite. Whether served as a snack, appetizer, or side dish, they’re a delicious and budget-friendly way to transform a humble vegetable into something extraordinary. Pair them with marinara sauce or your favorite dip for a mouthwatering experience!
Ingredients
Method
- Prepare the Eggplant: Wash and slice the eggplants into ½-inch thick rounds. Sprinkle them with salt and let sit for 15 minutes to remove excess moisture. Pat dry with a paper towel.
- Set Up the Breading Stations: Place flour in one bowl, whisked eggs in another, and a mixture of breadcrumbs, Parmesan cheese, garlic powder, black pepper, and paprika in a third.
- Coat the Eggplant: Dip each slice into the flour, then the beaten eggs, and finally into the breadcrumb-Parmesan mixture, pressing gently to coat evenly.
- Fry Until Golden: Heat vegetable oil in a frying pan over medium heat. Fry the breaded eggplant slices for 2–3 minutes per side until crispy and golden brown. Drain on paper towels.
- Make the Dipping Sauce (Optional): Heat olive oil in a pan and sauté the minced garlic for 30 seconds. Add tomato sauce, oregano, salt, and black pepper. Simmer for 5 minutes.
- Serve & Enjoy: Serve the crispy eggplant bites hot with your favorite dip, marinara sauce, or as a side dish.
Notes
- Baking Alternative: For a healthier version, bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Air Fryer Option: Air-fry at 375°F (190°C) for 12–15 minutes, shaking the basket halfway through.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispiness.
- Freezing: Bread the eggplant slices and freeze before frying. Cook directly from frozen, adding a few extra minutes.
- Customization: Try different cheeses like Pecorino Romano or Mozzarella, or add chili flakes for a spicy kick.