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Eggplant Parmesan is a beloved dish that brings together the rich flavors of crispy eggplant, savory marinara sauce, and gooey cheese in a comforting casserole. However, the traditional version can sometimes be heavy and time-consuming to prepare. Enter Mini Eggplant Parmesan Bites—an exciting twist on the classic recipe that offers all the same delicious flavors in a bite-sized format. Perfect as an appetizer for gatherings or a simple snack for any time of day, these mini bites are not only satisfying but also cater to a variety of dietary preferences, making them an ideal choice for vegetarians.

Mini Eggplant Parmesan Bites

Experience a delicious twist on a classic favorite with Mini Eggplant Parmesan Bites. These easy-to-make, bite-sized treats capture the rich flavors of crispy eggplant, savory marinara sauce, and melty cheese, making them perfect for appetizers or snacks. With minimal prep time and a range of dietary options, they are not only satisfying but also packed with nutrients. Discover how to create these impressive bites that will delight your guests and elevate any gathering.
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Ingredients
  

2 medium-sized eggplants, sliced into 1/4-inch rounds

1 cup breadcrumbs (panko preferred for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dry oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

2 large eggs, beaten

2 cups marinara sauce (store-bought or homemade)

1 1/2 cups shredded mozzarella cheese

Fresh basil leaves for garnish (optional)

Olive oil spray or 1/4 cup of olive oil for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the Eggplants: Lay out the eggplant rounds on a clean kitchen towel. Sprinkle generously with salt and let them sit for about 30 minutes. This will help draw out excess moisture and bitterness. After 30 minutes, rinse off the salt and pat them dry with paper towels.

      Create the Breading Station: In one bowl, mix breadcrumbs, grated Parmesan cheese, garlic powder, oregano, salt, and pepper. In another bowl, beat the eggs until smooth.

        Bread the Eggplants: Dip each eggplant round first in the beaten egg, ensuring it is fully coated, then dredge it in the breadcrumb mixture, pressing gently to adhere the crumbs to the eggplant. Set the coated rounds aside on a clean plate.

          Bake the Eggplants: Place the breaded eggplant rounds on the prepared baking sheet in a single layer. Lightly spray or drizzle with olive oil. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.

            Assemble the Bites: Once the eggplant rounds are baked, remove them from the oven. In a baking dish, spread a thin layer of marinara sauce, then layer half of the baked eggplant rounds, add more marinara sauce, and sprinkle one cup of mozzarella cheese on top. Repeat with the remaining eggplant rounds, another layer of marinara, and finish with the remaining mozzarella cheese.

              Final Bake: Return the assembled dish to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.

                Garnish and Serve: Take it out of the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving. Enjoy these delicious mini eggplant parmesan bites as an appetizer or a delightful snack!

                  Prep Time, Total Time, Servings: 15 mins | 1 hr | 4-6 servings