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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/eggplant-parmesan-bites-recipe/