Eggplant Parmesan Bites Recipe

Introduction

Eggplant Parmesan Bites are crispy, cheesy, and perfectly seasoned little snacks that make a delicious appetizer or side dish. They combine tender eggplant cubes with a golden breadcrumb and Parmesan crust, served alongside tangy marinara sauce for dipping.

Ingredients

• 2 medium eggplants (about 2 ½ lbs total)
• 2 cups Italian-style breadcrumbs
• 3/4 cup grated Parmesan cheese
• 3 large eggs
• 1 cup all-purpose flour
• Vegetable oil, for frying
• 1 cup homemade or store-bought marinara sauce
• Chopped fresh parsley, for garnish

Instructions

1. Step 1: Peel the eggplants and dice them into 1-inch cubes. Place the cubes in a large colander and toss them with 1 ½ teaspoons salt. Let them drain in the colander over a bowl in the sink for 30 minutes to remove excess moisture.
2. Step 2: Combine the breadcrumbs with the Parmesan cheese in a large bowl. In a second bowl, whisk together the eggs with 2 tablespoons water. Place the flour in a third bowl.
3. Step 3: Bread the eggplant cubes in batches by coating them first in the flour, then dipping in the egg mixture, and finally coating with the cheesy breadcrumbs.
4. Step 4: Line a baking sheet with paper towels. Add three inches of vegetable oil to a large, heavy-bottomed pot and heat it over medium heat. Attach a deep-fry thermometer and heat the oil to 360ºF (182ºC).
5. Step 5: Fry the breaded eggplant cubes in batches, cooking until golden brown on all sides. Use a slotted spoon to transfer the fried bites to the paper towel-lined baking sheet and immediately season them with salt. Maintain the oil temperature at 360ºF between batches.
6. Step 6: Garnish the eggplant Parmesan bites with chopped fresh parsley and serve warm with marinara sauce for dipping.

Tips & Variations

• For extra flavor, add a pinch of garlic powder or Italian seasoning to the breadcrumb mixture before breading.
• Use panko breadcrumbs for a lighter, crunchier texture.
• Try baking the bites at 400ºF for 20-25 minutes as a healthier alternative to frying.
• Serve with a variety of dipping sauces like ranch or spicy marinara for a twist.

Storage

Store any leftover eggplant Parmesan bites in an airtight container in the refrigerator for up to 3 days. Reheat them in a 375ºF oven for about 10 minutes to maintain their crispiness. Avoid microwaving, as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the eggplant bites ahead of time?

You can bread the eggplant cubes in advance and keep them in the refrigerator for a few hours before frying. However, it’s best to fry them fresh for optimal crispiness.

What can I use if I don’t have Italian-style breadcrumbs?

You can substitute plain breadcrumbs and add your own Italian herbs like oregano, basil, and garlic powder to replicate the flavor.

Eggplant Parmesan Bites Recipe

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★★★★★

4.9 from 54 reviews

Crispy and flavorful Eggplant Parmesan Bites are perfect as a snack or appetizer. Tender eggplant cubes are seasoned, breaded with a mixture of Italian-style breadcrumbs and Parmesan cheese, then deep-fried to golden perfection. Served with a side of marinara sauce and garnished with fresh parsley, these bites are a delightful twist on classic eggplant parmesan that everyone will love.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 60 minutes
• Yield: 4 servings (about 24 bites) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Eggplant Preparation

• 2 medium eggplants (about 2 ½ lbs total)
• 1 ½ teaspoons salt, for draining

Breading Mixture

• 2 cups Italian-style breadcrumbs
• 3/4 cup grated Parmesan cheese
• 1 cup all-purpose flour
• 3 large eggs
• 2 tablespoons water

Cooking

• Vegetable oil, for frying (approximately 3 inches in a pot)

To Serve

• 1 cup homemade or store-bought marinara sauce
• Chopped fresh parsley, for garnish

Instructions

1. Prepare the Eggplant: Peel the eggplants and dice them into 1-inch cubes. Place the cubes in a large colander and toss them with 1 ½ teaspoons salt. Let them drain in the colander over a bowl in the sink for 30 minutes to remove excess moisture.
2. Prepare the Breading Stations: In a large bowl, combine the Italian-style breadcrumbs with grated Parmesan cheese. In a second bowl, whisk together the eggs and 2 tablespoons of water. Place the flour in a third bowl.
3. Bread the Eggplant Cubes: Working in batches, coat each eggplant cube first in the flour, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb and Parmesan mixture. Ensure each cube is well coated to achieve a crispy finish.
4. Heat the Oil: Line a baking sheet with paper towels to drain the fried eggplants. Add about 3 inches of vegetable oil to a large heavy-bottomed pot and heat over medium flame. Attach a deep-fry thermometer and heat the oil to 360ºF.
5. Fry the Eggplant Bites: Carefully add the breaded eggplant cubes in batches to avoid overcrowding. Fry until golden brown on all sides, turning as needed, for approximately 3-5 minutes per batch. Use a slotted spoon to transfer the cooked eggplant to the prepared baking sheet and immediately season with a little salt. Reheat the oil to 360ºF between batches.
6. Serve: Garnish the eggplant bites with chopped fresh parsley and serve warm with marinara sauce for dipping.

Notes

• Salting the eggplant helps remove excess moisture and reduces bitterness.
• Make sure the oil temperature stays consistent at 360ºF for crispy bites and to avoid greasy results.
• Do not overcrowd the pot when frying to ensure even cooking and browning.
• Use a slotted spoon to drain excess oil and keep the bites crisp.
• For a lighter alternative, these bites can be baked but frying delivers the best texture.

Keywords: Eggplant Parmesan Bites, Fried Eggplant, Italian Appetizers, Vegetarian Snacks, Parmesan Bites, Marinara Dipping Sauce