Directions
Heat oil in a pan or deep fryer to 350Ëu0161F. Sprinkle eggplant slices with salt and let them sit for 30 minutes to draw out moisture. In a shallow bowl, mix breadcrumbs, salt, and pepper. Pat dry, coat each slice in flour, dip into beaten eggs, then evenly coat in breadcrumb mixture, pressing gently to adhere. Fry until golden brown, flipping as needed. Sprinkle with cheese and garnish with parsley. Serve with marinara sauce. Serves 4.
Eggplant Parmesan Bites
Prep: 10 min Cook: 15 min Servings: 4
These Eggplant Parmesan Bites are a delightful twist on the classic Eggplant Parmesan. Bite-sized and perfect for appetizers or snacks, these bites are crispy on the outside and tender on the inside. Serve warm with marinara sauce for dipping and enjoy a delicious, crowd-pleasing treat.
Ingredients
- 2 medium Eggplant, cubed
- 3 Eggs
- 1 cup Anna TIPO 00 Flour
- 2 cups Cento Seasoned Bread Crumbs
- 2 cups Cento Marinara Pasta Sauce
- 1/4 cup Parmesan Cheese, grated
- Cento Blended Italian Style Oil 75% Canola Oil 25% Extra Virgin Olive Oil, for frying
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- Heat oil in a pan or deep fryer to 350Ëu0161F. Sprinkle eggplant slices with salt and let them sit for 30 minutes to draw out moisture. In a shallow bowl, mix breadcrumbs, salt, and pepper. Pat dry, coat each slice in flour, dip into beaten eggs, then evenly coat in breadcrumb mixture, pressing gently to adhere. Fry until golden brown, flipping as needed. Sprinkle with cheese and garnish with parsley. Serve with marinara sauce. Serves 4.
