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Mini Eggplant Parmesan Bites are the perfect addition to any gathering, serving as both a delightful appetizer and an enticing side dish. These bite-sized morsels encapsulate the essence of traditional eggplant Parmesan while presenting a fun and shareable format. With their crispy exterior and gooey cheese filling, these bites are sure to please both eggplant enthusiasts and skeptics alike.

Mini Eggplant Parmesan Bites

Mini Eggplant Parmesan Bites are a delicious and fun appetizer perfect for any gathering. These bite-sized treats offer a crispy exterior and gooey cheese filling, making them enjoyable for everyone, even those who aren't fans of eggplant. This Mediterranean-inspired dish is not only tasty but also healthy, featuring low-calorie, fiber-rich eggplant. Easy to prepare and customizable, they're perfect for parties, family dinners, or casual snacking. Impress your guests with these flavorful bites!
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Ingredients
  

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

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably Italian seasoned)

1 cup marinara sauce (store-bought or homemade)

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and black pepper, to taste

Fresh basil leaves, for garnish

Olive oil, for drizzling

Instructions
 

Prep the Eggplants: Preheat your oven to 400°F (200°C). Lay the eggplant slices on a baking sheet lined with paper towels. Sprinkle them generously with salt and let them sit for about 15–20 minutes to draw out moisture. Pat them dry with paper towels afterward.

    Set Up the Breading Station: Set up three shallow dishes. Fill the first with flour, the second with beaten eggs, and the third with breadcrumbs mixed with oregano, garlic powder, salt, and black pepper.

      Bread the Eggplants: Dip each eggplant slice first into the flour, making sure both sides are coated, then into the egg, and finally into the breadcrumbs, pressing firmly to adhere the crumbs.

        Bake the Eggplants: Place the breaded eggplant slices back on a baking sheet lined with parchment paper. Drizzle lightly with olive oil. Bake in the preheated oven for 20 minutes, flipping halfway through, until they are golden brown and crispy.

          Layer with Marinara and Cheese: Once baked, remove the eggplant slices from the oven. Spoon about a tablespoon of marinara sauce on top of each slice, followed by a generous amount of mozzarella and a sprinkle of Parmesan cheese.

            Final Bake: Return the tray to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving warm.

                Enjoy your delightful Mini Eggplant Parmesan Bites, perfect for appetizers or as a side dish!

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4-6 servings