Eggplant Parm Bites

By á-4084

No fork needed here! Cubes of eggplant are dredged in a well seasoned mix of Panko bread crumbs, then baked to a crisp, golden brown. They taste as good as they look!

Ingredients

• 2 medium eggplants
• 3 large eggs
• 1 cup flour
• 2 cup panko breadcrumbs
• 1 cup parmesan, grated
• 1 tablespoon Italian seasoning
• 1 tablespoon fresh parsley, chopped, for garnish
• Marinara sauce, for serving

Preparation

Step 1

Preheat oven to 375°F.

Line a large baking sheet with parchment paper. Peel eggplants and chop into 1” cubes.

Set up your dredging station: In one bowl, add eggs and lightly beat them with a fork. In another bowl, combine Panko, Italian seasoning, and Parmesan. In the third bowl, add flour.

First, coat the eggplant cubes with flour. Then, dip into egg, making sure to shake off excess. Finally, toss into Panko mixture.

Bake, turning occasionally, until eggplant bites are golden brown on all sides, 25 minutes.
Sprinkle with parsley and serve with warm marinara sauce.