Name: Baked Eggplant Parmesan Bites
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 Porzioni
Cuisine: Italian
Ingredients: 1 pezzo medium eggplant, sliced into 1/2- inch rounds; salt; 1 pezzo egg, beaten; 1 cucchiaio water; 1 tazza Italian bread crumbs; 0.25 tazza freshly grated Parmesan cheese; cooking spray; 4 ounces pizza sauce; 1 lattina sliced ripe olives, drained (2.25 ounce); 8 ounces shredded mozzarella cheese; 1 cucchiaio chopped fresh basil for garnish

Eggplant Parmesan has always been a comfort food staple in my family. My grandmother, who emigrated from Italy, used to make a huge casserole dish of it every Sunday. While I love the traditional version, it can be quite heavy. These baked eggplant parmesan bites are my attempt to lighten things up and make them more party-friendly. They capture all the delicious flavors of the original but in a smaller, more manageable format. The key to these bites is the eggplant itself. Choose a medium-sized eggplant that feels firm and heavy for its size. The salt helps to draw out excess moisture, preventing the eggplant from becoming soggy during baking. Don't skip this step! The egg wash acts as a glue, helping the breadcrumbs adhere to the eggplant. For the breadcrumbs, I prefer Italian breadcrumbs because they already contain herbs and spices, adding extra flavor. Freshly grated Parmesan cheese is essential for that salty, nutty bite. The pizza sauce provides a tangy base, while the sliced olives add a briny, salty counterpoint. And of course, the mozzarella cheese is the star, melting into a gooey, cheesy blanket. While this recipe doesn't directly use the Thermomix®, it can be incredibly helpful for preparing some of the components. For example, you can use the Thermomix® to grate the Parmesan cheese in seconds. Simply cut the Parmesan into chunks and process it on speed 10 until finely grated. You can also use the Thermomix® to make your own breadcrumbs. Just pulse stale bread on speed 7 until you achieve the desired consistency. If you're feeling ambitious, you can even make your own pizza sauce in the Thermomix® using fresh tomatoes, herbs, and spices. For a vegetarian or vegan variation, you can easily substitute the mozzarella cheese with a plant-based alternative. There are many great vegan mozzarella shreds available that melt beautifully. You can also experiment with different spices. A pinch of red pepper flakes adds a nice kick, while dried oregano or basil enhances the Italian flavor. These eggplant parmesan bites are perfect as an appetizer for parties or gatherings. They can also be served as a light meal with a side salad. A simple green salad with a vinaigrette dressing complements the richness of the bites. You could also serve them with a side of pasta or polenta. To store any leftovers, let the bites cool completely and then transfer them to an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, simply bake them in a preheated oven at 175°C (350 degrees F) for about 10 minutes, or until heated through. You can also prepare the eggplant rounds ahead of time. Coat them in breadcrumbs and store them in the refrigerator until ready to air fry. This makes the assembly process much quicker when you're ready to serve.

Baked Eggplant Parmesan Bites

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Descrizione

Ingredienti (11 ingredienti)

Preparazione (8 passaggi)

Prepare Eggplant

Prepare Egg Wash and Breadcrumbs

Coat Eggplant Rounds

Preheat Air Fryer

Air Fry Eggplant Rounds

Add Toppings

Preheat Broiler

Broil Eggplant Pizzas

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