Eggplant Parm Bites

I really enjoyed these eggplant parm bites – a change from making my usual eggplant parmesan.

IMG_0560

2 cups vegetable or peanut oil for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
pinch of cayenne pepper
2 eggs, lightly beaten
1 1/2 cups bread crumbs (I used Panko flakes)
1 cup grated Parmesan cheese
1 eggplant, cut into 1-inch cubes
3 tablespoons chopped fresh parsley for garnish
coarse salt  (for finishing)
1 cup marinara sauce for dippng

In a small pot, heat 3 inches of oil until it reads 350F on a thermometer.  Line a large plate with several layers of paper towels.

Prepare three shallow bowls, in the first, whisk the flour with the salt, black pepper, and cayenne to combine.  In the second bowl whisk the eggs.  In the third mix the bread crumbs (or Panko flakes) with the Parmesan to combine.

Working in batches, dip the eggplant pieces first into flour, then into egg, and then into crumbs.  Continue until all the eggplant pieces are coated.

Fry the eggplant pieces until they’re golden brown, 6 to 8 minutes.  Remove them from the oil and transfer to the prepared plate.  Drain on the paper towels.

Garnish with parsley and coarse salt and serve immediately with a side of warm marinara sauce for dipping.

Source:  PureWow

CT

 

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