Ingredients
- Eggplant: 2 medium-sized eggplants, the star of the dish, providing a tender and slightly sweet base.
- Breadcrumbs: 1 ½ cups of Italian breadcrumbs, creating the signature crunchy exterior.
- Parmesan Cheese: ¾ cup grated parmesan cheese, adding a salty, savory, and umami-rich flavor both inside and outside the bites.
- Mozzarella Cheese: 1 cup shredded mozzarella cheese, for that gooey, melty, cheesy pull that everyone loves.
- Eggs: 2 large eggs, acting as a binder for the breadcrumbs and helping them adhere to the eggplant.
- Marinara Sauce: 1 ½ cups of your favorite marinara sauce, providing the classic Italian tomato-based flavor and moisture.
- Olive Oil: 3 tablespoons of olive oil, used for brushing the baking sheet and potentially drizzling over the eggplant for enhanced browning and flavor.
- Dried Italian Herbs: 1 tablespoon of dried Italian herbs (such as oregano, basil, rosemary, thyme), infusing the breadcrumbs and eggplant with aromatic Italian flavors.
- Garlic Powder: 1 teaspoon of garlic powder, adding a savory depth and aroma to the breadcrumb mixture.
- Salt: 1 teaspoon of salt, used to season the eggplant and breadcrumbs, and to draw out excess moisture from the eggplant.
- Black Pepper: ½ teaspoon of black pepper, adding a touch of spice and enhancing the overall flavor profile.
Instructions
- Prepare the Eggplant: Begin by washing the eggplants thoroughly. Trim off both ends. You have a couple of options for preparing the eggplant: you can either peel the eggplant for a smoother texture or leave the skin on for added nutrients and a slightly firmer bite. If you choose to peel, use a vegetable peeler to remove the skin. Once peeled or unpeeled, slice the eggplant into rounds, about ½ inch thick. These rounds will form the base of your crunch bites.
- Salt the Eggplant (Important Step!): Place the eggplant slices in a single layer on a wire rack set over a baking sheet, or in a colander placed over a bowl. Sprinkle both sides of the eggplant slices generously with salt. This step is crucial as it draws out excess moisture from the eggplant, preventing the bites from becoming soggy and concentrating their flavor. Let the eggplant sit for at least 30 minutes, or even up to an hour. You’ll notice moisture droplets forming on the surface – this is the salt doing its work.
- Preheat Oven and Prepare Baking Sheet: While the eggplant is salting, preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with olive oil or line it with parchment paper for easy cleanup and to prevent sticking.
- Prepare the Breading Stations: Set up your breading stations for efficient coating. In one shallow bowl, whisk the eggs until they are well combined. In another shallow bowl, combine the Italian breadcrumbs, grated parmesan cheese, dried Italian herbs, garlic powder, salt (remember you’ve already salted the eggplant, so adjust the salt in the breadcrumbs accordingly – you may need less or none), and black pepper. Mix these dry ingredients thoroughly to ensure even distribution of flavors.
- Rinse and Dry the Eggplant: After the eggplant has sat for at least 30 minutes, rinse the slices under cold water to remove the excess salt. Pat the eggplant slices very thoroughly dry with paper towels. Removing as much moisture as possible is key to achieving crispy crunch bites. Press gently to extract any remaining water.
- Bread the Eggplant Slices: Now it’s time to bread the eggplant. Take each eggplant slice and dredge it first in the whisked eggs, ensuring it’s fully coated on both sides. Let any excess egg drip off. Then, immediately transfer the egg-coated eggplant slice to the breadcrumb mixture. Press gently to make sure the breadcrumbs adhere well to both sides of the eggplant. Ensure an even coating for maximum crunch. Repeat this breading process for all the eggplant slices.
- Bake the Eggplant Bites: Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Make sure they are not overcrowded; if necessary, use two baking sheets or bake in batches. Bake in the preheated oven for 20-25 minutes, or until the eggplant is tender and the breadcrumbs are golden brown and crispy. About halfway through baking, you can flip the eggplant bites gently to ensure even browning on both sides, although this is not strictly necessary if your oven bakes evenly.
- Add Cheese and Marinara: After the initial baking time, remove the baking sheet from the oven. Spoon a generous tablespoon of marinara sauce onto the top of each baked eggplant slice. Then, sprinkle a generous amount of shredded mozzarella cheese over the marinara sauce on each bite. You can also add a little extra grated parmesan at this stage if desired.
- Broil (Optional for Extra Meltiness and Color): Return the baking sheet to the oven and switch to the broiler (high heat). Broil for 1-2 minutes, or just until the mozzarella cheese is melted, gooey, and lightly golden brown and bubbly. Watch very closely during broiling to prevent burning, as broilers can heat very quickly.
- Cool Slightly and Serve: Once the cheese is melted and bubbly, remove the baking sheet from the oven. Let the Baked Eggplant Parmesan Crunch Bites cool slightly for a few minutes before serving. This allows the cheese to set a bit and prevents burning your mouth. Serve them warm and enjoy the delightful crunch and cheesy, flavorful goodness!
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 12g
- Cholesterol: 40mg