Eggplant Parm Bites

Eggplant Parm Bites

135 min1 servings

Your daily targets

Per serving

Energy

208 kcal

Carbs

8 g

Fat

13 g

Protein

12 g

Watch it being made

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Ingredients

  • medium eggplant

    2-3 medium eggplants, thinly sliced

  • salt

    Salt, to taste

  • fresh basil

    0.7 leaf

  • ricotta cheese

    39 g

  • shredded mozzarella cheese

    9 g

  • shredded parmesan cheese

    5 g

  • egg

    4 eggs, beaten, divided

  • flour

    Flour

  • Italian bread crumbs

    Italian seasoned bread crumbs

  • oil

    Oil for frying

  • marinara sauce

    Marinara sauce for dipping

Instructions

  1. 1

    Slice the eggplant and lay out on a paper towel lined baking sheet.

  2. 2

    Generously salt the eggplant on both sides and leave to sit for 30 minutes to soften and draw out excess moisture.

  3. 3

    Blot off the water and excess salt from the eggplant with additional paper towels.

  4. 4

    In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together.

  5. 5

    Picking two equal sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper lined baking tray.

  6. 6

    Freeze for 30 minutes to 1 hour.

  7. 7

    In three separate bowls, place the flour, bread crumbs, and the remaining 3 eggs, beaten.

  8. 8

    Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in bread crumbs. Place back in the freezer while you prepare to fry.

  9. 9

    In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, 3 at a time, until nicely browned on all sides.

  10. 10

    Remove and place on a paper towel lined plate to drain off any excess oil. Sprinkle with salt. Serve with marinara sauce.

  11. 11

    Enjoy!