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crispy breaded eggplant rounds topped with marinara and bubbling melted mozzarella, shown in a wide horizontal shot on a platter garnished with basil, on a festive table, warm natural light, shallow depth of field, landscape orientation

Eggplant Parmesan Bites

Breaded eggplant rounds with marinara sauce and melted mozzarella cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 large eggplant sliced into rounds
  • 1 cup breadcrumbs
  • 0.5 cup grated Parmesan
  • 2 eggs beaten
  • 1.5 cups marinara sauce
  • 1 cup shredded mozzarella
  • 2 tbsp olive oil
  • 0.5 tsp salt

Method
 

  1. Preheat the oven to 400 degrees F and brush a baking sheet with olive oil.
  2. Mix the breadcrumbs, Parmesan, and salt in a shallow bowl.
  3. Dip each eggplant round in beaten egg, then coat in the breadcrumb mixture.
  4. Arrange on the sheet and bake 15 minutes, flipping once, until golden.
  5. Top each round with a spoonful of marinara and a pinch of mozzarella.
  6. Bake 8 to 10 minutes more until the cheese melts and bubbles. Serve warm.

Notes

Slice the eggplant evenly so every bite bakes up crisp at the same time.